Lamb Biryani

Ingredients

• Basmati rice (2 cups)
• Lamb, cut into pieces (1.5 lbs)
• Ghee (4 tablespoons)
• Fried onions (1 cup, for garnishing)
• Fresh coriander leaves (1/2 cup, chopped, for garnishing)
• Salt (1.5 teaspoons, or to taste)
• Saffron strands (1/4 teaspoon, soaked in 2 tablespoons of warm milk)
• Cardamom pods (4)
• Cloves (4)
• Cinnamon stick (1 (2-inch))
• Bay leaf (1)
• Cumin seeds (1 teaspoon)
• Garam masala powder (1 tablespoon)
• Red chili powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Biryani masala powder (2 teaspoons)
• Yogurt (1 cup)
• Ginger, minced (1 tablespoon)
• Tomato, chopped (1 medium)
• Onion, thinly sliced (2 medium)
• Water (4 cups)

Instructions

1. Begin by thoroughly washing the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
2. In a large pot, heat the ghee over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for about a minute until the spices release their fragrant aroma.
3. Add the thinly sliced onions to the pot and cook, stirring frequently, until they turn golden brown and caramelized.
4. Stir in the minced ginger and sauté for about a minute until the raw smell disappears, followed by the lamb pieces. Cook the lamb until it is browned on all sides.
5. Incorporate the chopped tomatoes, biryani masala powder, turmeric powder, red chili powder, and salt. Mix well and cook for an additional 5 minutes, allowing the spices to meld.
6. Add the yogurt to the pot and stir thoroughly to combine. Allow this mixture to simmer for another 5 minutes to develop flavor.
7. Gently fold in the soaked and drained basmati rice, ensuring it is well-coated with the lamb mixture.
8. Pour in the 4 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes or until the rice and lamb are fully cooked.
9. Remove the pot from heat and let it rest, covered, for 10 minutes to allow the flavors to meld.
10. Fluff the rice gently with a fork, drizzle the saffron milk over the top, and garnish with fried onions and fresh coriander leaves.
11. Serve hot, accompanied by yogurt or raita for a cooling contrast, and enjoy the fragrant layers of this classic Lamb Biryani.