Classic Lamb Biryani

Preparación

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.