Classic 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 25g of ghee in a large pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

3. 3

   Add the sliced onions and sauté until golden brown.

4. 4

   Add the ginger-garlic paste and sauté for another minute.

5. 5

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

6. 6

   Stir in the biryani masala, coriander powder, turmeric powder, red chili powder, and salt. Cook for 2 minutes.

7. 7

   Add the chopped tomatoes and cook until they soften.

8. 8

   Stir in the yogurt and cook for another 5 minutes.

9. 9

   Add 500ml of water, cover the pot, and let the lamb simmer on low heat for about 45 minutes or until tender.

10. 10

    In a separate pot, bring water to a boil, add a pinch of salt, and cook the soaked rice until it's 70% cooked. Drain the rice.

11. 11

    Preheat the oven to 180°C (350°F).

12. 12

    Layer the partially cooked rice over the lamb mixture in the pot.

13. 13

    Drizzle the remaining ghee over the rice and sprinkle with garam masala, fresh coriander, and mint.

14. 14

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

15. 15

    Remove from the oven, let it rest for 5 minutes, then gently fluff the biryani with a fork before serving.