Lamb Biryani

Ingredients

• Fried onions - For garnish
• Fresh coriander leaves - For garnish
• Salt - To taste
• Ghee - 3 tablespoons
• Saffron strands - 1/4 teaspoon, soaked in 2 tablespoons of warm milk
• Cardamom pods - 4
• Cloves - 4
• Cinnamon stick - 1 inch
• Bay leaf - 2
• Cumin seeds - 1 teaspoon
• Garam masala powder - 1 teaspoon
• Red chili powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Biryani masala powder - 2 tablespoons
• Yogurt - 1/2 cup
• Ginger - garlic paste - 2 tablespoons
• Tomato - 2 medium, chopped
• Onion - 2 large, thinly sliced
• Basmati rice - 2 cups
• Lamb - 500 grams, bone-in pieces

Instructions

1. Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat ghee in a large pot over medium heat. Add cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for a minute until fragrant.
3. Add sliced onions and cook until golden brown.
4. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
5. Add lamb pieces and cook until browned on all sides.
6. Add chopped tomatoes, biryani masala powder, turmeric powder, red chili powder, and salt. Mix well and cook for 5 minutes.
7. Add yogurt and mix well. Cook for another 5 minutes.
8. Add soaked basmati rice and mix gently to coat the rice with the masala.
9. Add 4 cups of water and bring to a boil. Reduce the heat to low, cover the pot, and cook for 20-25 minutes or until the rice and lamb are cooked through.
10. Once cooked, remove from heat and let it rest for 10 minutes.
11. Gently fluff the rice with a fork. Drizzle the saffron milk over the rice and garnish with fresh coriander leaves and fried onions.
12. Serve hot and enjoy the flavorful Lamb Biryani!