Lamb Biryani

Ingredients

• 500 g Lamb shoulder, cubed
• 2 cups Basmati rice
• 0.5 cup Greek yogurt
• 2 large Onions, thinly sliced
• 2 tbsp Ginger-garlic paste
• 1 tbsp Garam masala
• 0.5 tsp Turmeric powder
• 1 pinch Saffron strands soaked in warm milk(optional)
• 0.5 cup Fresh cilantro and mint
• 3 tbsp Ghee or vegetable oil

Instructions

1. 1

   Marinate the lamb with yogurt, ginger-garlic paste, turmeric, and salt for at least 30 minutes.

2. 2

   Par-boil the basmati rice in salted water with whole spices until 70% cooked, then drain.

3. 3

   In a heavy-bottomed pot, fry sliced onions in ghee until golden brown and crispy; set half aside for garnish.

4. 4

   Add the marinated lamb to the pot and cook until browned and partially tender.

5. 5

   Layer the par-boiled rice over the lamb mixture. Top with reserved fried onions, chopped herbs, and saffron milk.

6. 6

   Seal the pot tightly with a lid or foil (Dum cooking) and cook on very low heat for 25-30 minutes.

7. 7

   Let it rest for 10 minutes before fluffing and serving.