Lamb Biryani Recipe

Prepare marinade

In a large bowl combine yogurt, ginger-garlic paste, red chili powder, turmeric, ground coriander, garam masala, salt, lemon juice and 2 tablespoons oil. Mix until smooth.

Add the lamb pieces to the marinade, toss to coat thoroughly. Cover and refrigerate for at least 2 hours, ideally overnight for best flavor penetration.

Brown spices and onions

Heat ghee and 1 tablespoon oil in a heavy-bottomed large pot over medium heat. Add bay leaves, cardamom, cloves, peppercorns, cinnamon stick and cumin seeds. Fry for 30–45 seconds until aromatic.

Add thinly sliced onions and cook, stirring often, until deep golden brown and caramelized (about 12–15 minutes). Remove half of the fried onions and set aside for garnish.

Add slit green chilies and chopped tomato to the pot; cook 3–4 minutes until tomatoes soften. If using biryani masala, add it now and stir for 30 seconds.

Cook lamb

Add the marinated lamb and any accumulated juices to the pot. Increase heat to medium-high and sear for 4–6 minutes, stirring occasionally, until pieces begin to brown. Lower heat to medium-low, add chopped cilantro and mint, cover and simmer for 25–30 minutes (or until lamb is tender). Stir once or twice during cooking and add 2–4 tablespoons water if the mixture is sticking. Taste and adjust salt.

Parboil rice

Bring 2.5 liters water to a rolling boil in a large pot with 1 tablespoon salt. Add rinsed basmati rice and stir to prevent sticking. Boil uncovered until the rice is about 70% cooked (grains still have a slight white core) — about 6–7 minutes depending on rice. Drain the rice in a fine-mesh sieve and set aside.

Prepare saffron milk

Soak saffron threads in warm milk for 5–10 minutes to release color and aroma.

In the pot with the cooked lamb (base should be moist but not soupy), sprinkle half of the chopped cilantro and mint evenly over the lamb. Layer half of the parboiled rice over the meat in an even layer.

Sprinkle half of the reserved fried onions, half of the saffron milk, half of the lemon juice and a few drops of rose/kewra water evenly over the rice. Repeat with the remaining herbs, rice, fried onions, saffron milk and lemon juice to create two layers.

Dum (final steam)

Cover the pot with a tight-fitting lid. If the lid is not tight, seal the edges with a strip of foil or dough. Place the pot over the lowest heat possible. Cook for 20–25 minutes to allow flavors to meld and rice to finish steaming. Alternatively, place the sealed pot on a preheated heavy skillet (tawa) on low heat for the same time to avoid direct high heat under the pot.

After 20–25 minutes turn off heat and let the biryani rest, covered, for 10 minutes. Gently fluff rice from the edges with a fork to mix layers without breaking grains.

Transfer biryani to a large serving dish or serve straight from the pot. Sprinkle reserved fried onions, toasted nuts, fresh cilantro and mint leaves on top. Serve hot with raita, salad or lemon wedges on the side.