Hyderabadi Lamb Biryani

Ingredients

• 500 grams Lamb shoulder, cubed
• 2 cups Basmati rice
• 1 cup Yogurt
• 1 cup Fried onions (Birista)
• 2 tablespoons Ginger-garlic paste
• 1 tablespoon Garam masala
• 4 pieces Green chilies
• 0.5 cup Fresh mint and coriander leaves
• 1 pinch Saffron soaked in warm milk(optional)
• 3 tablespoons Ghee
• 1 set Whole spices (cardamom, cloves, cinnamon)

Instructions

1. 1

   Marinate the lamb with yogurt, ginger-garlic paste, half the fried onions, green chilies, garam masala, and salt for at least 2 hours.

2. 2

   Par-boil the basmati rice with whole spices and salt until it is 70% cooked, then drain.

3. 3

   In a heavy-bottomed pot, layer the marinated lamb at the bottom.

4. 4

   Spread the par-boiled rice evenly over the lamb.

5. 5

   Top with remaining fried onions, chopped mint, coriander, ghee, and the saffron milk.

6. 6

   Seal the pot with dough or a tight lid and cook on low heat (Dum) for 45-50 minutes until the meat is tender and rice is fluffy.

7. 7

   Let it rest for 10 minutes before gently mixing and serving.