Lamb Biryani

Instructions

1. Wash the basmati rice and soak in water for 30 minutes.
2. In a large bowl, combine all Marinade ingredients and add the lamb. Mix well and marinate for at least 1 hour, or preferably overnight.
3. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnishing.
4. Add grated ginger, minced garlic, and slit green chili to the pot. Sauté for a minute until fragrant.
5. Add cumin seeds, turmeric powder, and red chili powder. Sauté for another minute.
6. Add the chopped tomato and cook until it softens and the oil starts to separate.
7. Add the marinated lamb to the pot and cook over medium heat until the lamb is browned and the sauce has thickened, about 15-20 minutes.
8. Add chopped cilantro and mint to the lamb mixture. Mix well.
9. Bring a large pot of water to a boil. Add the soaked rice and cook until it is 70% cooked (partially cooked), about 7-8 minutes. Drain the rice.
10. In the same pot or Dutch oven, layer half of the rice, then the lamb mixture, and then the remaining rice.
11. In a small bowl, soak saffron strands in warm milk.
12. Drizzle the saffron milk and ghee over the rice. Sprinkle with the reserved fried onions.
13. Cover the pot tightly with a lid. Cook on low heat for 20-25 minutes, or until the rice is fully cooked and the lamb is tender. You can also place a heavy skillet under the pot to prevent burning.
14. Let the biryani rest for 10 minutes before serving. Gently fluff the rice with a fork and serve hot.