Lamb Biryani

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2. 2

   Heat 15g of ghee in a large pot over medium heat. Add the sliced onions and sauté until golden brown. Remove half of the onions and set aside for garnishing.

3. 3

   Add the ginger-garlic paste and green chilies to the pot and sauté for 2 minutes.

4. 4

   Add the lamb pieces and cook until they are browned on all sides.

5. 5

   Stir in the biryani masala, tomatoes, and yogurt. Cook for 10 minutes until the tomatoes are soft and the mixture is well combined.

6. 6

   Add 500ml of water to the pot and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes until the lamb is tender.

7. 7

   In a separate pot, bring 1 liter of water to a boil. Add the soaked rice and cook until it is 70% cooked. Drain the rice.

8. 8

   Preheat the oven to 180°C (350°F).

9. 9

   Layer the partially cooked rice over the lamb mixture in the pot. Sprinkle the saffron soaked in 2 tablespoons of warm milk over the rice.

10. 10

    Drizzle the remaining ghee over the rice and sprinkle with mint and coriander leaves.

11. 11

    Cover the pot with a tight-fitting lid or aluminum foil and bake in the preheated oven for 20-25 minutes.

12. 12

    Remove from the oven and let it rest for 10 minutes before serving.

13. 13

    Garnish with the reserved fried onions and serve hot.