Lamb Biryani

Instructions

1. 1
   Soak saffron in warm milk for 15 minutes. Soak basmati rice in water for 30 minutes then drain.
2. 2
   Heat ghee in a heavy-bottomed pot and fry sliced onions until golden and caramelized. Reserve half for garnish.
3. 3
   In the same pot, add ginger-garlic paste and cook for 1 minute. Add lamb pieces and cook on high heat for 5 minutes.
4. 4
   Add yogurt and mix well. Add green chilies and cook for another 5 minutes until lamb is partially cooked.
5. 5
   In a separate pot, boil water with whole spices (cardamom, cinnamon, cloves, cumin, bay leaves) and salt. Add soaked rice and cook until 70% done (about 8 minutes). Drain immediately.
6. 6
   Layer the partially cooked lamb mixture at the bottom of the biryani pot, then layer the parboiled rice on top.
7. 7
   Pour saffron-infused milk over the rice. Sprinkle remaining fried onions, fresh mint, and cilantro.
8. 8
   Cover the pot with aluminum foil, then place a tight-fitting lid on top. Cook on high heat for 2 minutes until steam forms, then reduce to low heat.
9. 9
   Cook for 45 minutes on low heat without opening the lid. The biryani is ready when all liquid is absorbed and rice is fully cooked.
10. 10
    Turn off heat and let rest for 5 minutes. Gently mix with a fork and serve hot.