Donne Kheema Biryani

Instructions

1. 1

   Rinse the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.

2. 2

   Heat 2 tablespoons of oil in a large pan over medium heat. Add the sliced onion and sauté until golden brown.

3. 3

   Add the ginger-garlic paste and green chilies to the pan. Sauté for a couple of minutes until the raw smell disappears.

4. 4

   Add the minced lamb to the pan and cook until it turns brown.

5. 5

   Stir in the chopped tomatoes, turmeric powder, red chili powder, and biryani masala. Cook until the tomatoes are soft and the oil starts to separate.

6. 6

   Add the yogurt, mint leaves, and coriander leaves. Mix well and cook for another 5 minutes.

7. 7

   In a separate pot, bring water to a boil. Add the soaked and drained rice, and cook until it's 70% done. Drain the rice.

8. 8

   Layer the partially cooked rice over the lamb mixture in the pan. Drizzle the remaining 2 tablespoons of oil over the rice.

9. 9

   Cover the pan with a tight-fitting lid and cook on low heat for 20-25 minutes, allowing the flavors to meld together.

10. 10

    Once done, gently fluff the biryani with a fork. Serve hot with raita or your choice of side dish.