Authentic Lamb Biryani
Instructions
- 1
Soak saffron in warm milk and set aside for 30 minutes.
- 2
Heat half the ghee in a large pot. Add whole spices (bay leaves, cinnamon, cardamom, cloves, star anise) and fry for 30 seconds until fragrant.
- 3
Add sliced onions and cook on medium heat until deep golden brown, about 15-20 minutes. Remove half for garnish.
- 4
Add ginger-garlic paste to remaining onions and cook for 2 minutes.
- 5
Add lamb pieces and brown on all sides for 5-7 minutes.
- 6
Add yogurt, turmeric, chili powder, coriander, and garam masala. Mix well and cook for 5 minutes.
- 7
Add 480ml (2 cups) water, bring to boil, then simmer covered for 45 minutes until lamb is tender.
- 8
Meanwhile, wash rice until water runs clear. Soak for 30 minutes, then drain.
- 9
Boil 2 liters (8 cups) water with 10g (2 tsp) salt. Add drained rice and cook for 5-6 minutes until 70% done. Drain.
- 10
Layer the partially cooked rice over the lamb. Sprinkle with reserved fried onions, mint, cilantro, and saffron milk.
- 11
Cover pot with aluminum foil, then place lid on top. Cook on high heat for 3 minutes until steam forms.
- 12
Reduce heat to lowest setting and cook for 45 minutes. Turn off heat and let rest 5 minutes without opening.
- 13
Gently fluff with a fork, mixing layers. Serve hot with raita and pickles.
Chef's Note
"The key to perfect biryani is the 'dum' cooking method - sealing the pot creates steam that infuses every grain with flavor. Use the best quality basmati rice you can find, and don't skip the saffron - it adds that authentic aroma and golden color that makes this dish special."
