Lamb Biryani

Instructions

1. Marinate the lamb
   In a large bowl, combine lamb with yogurt, half the minced garlic, half the grated ginger, turmeric, 1 teaspoon garam masala, and salt to taste. Mix well and refrigerate for at least 30 minutes, preferably 2 hours.
2. Prepare the rice
   Drain the soaked rice. In a large pot, bring 8 cups of water to a boil with 1 teaspoon salt, 1 cardamom pod, 1 bay leaf, and half the cinnamon stick. Add rice and cook until 70% done (about 5-6 minutes). Drain and set aside.
3. Cook the lamb
   Heat 2 tablespoons ghee in a heavy-bottomed pot or Dutch oven. Add the remaining cardamom pods, bay leaf, and cinnamon stick. Once fragrant, add sliced onions and cook until golden brown. Add remaining garlic and ginger, cook for 1 minute. Add marinated lamb and cook on medium-high heat for 10 minutes, stirring occasionally.
4. Reduce heat and simmer
   Lower the heat, cover the pot and let the lamb simmer for 35-40 minutes until tender, stirring occasionally. If the mixture becomes too dry, add 1/4 cup water as needed.
5. Layer the biryani
   Once the lamb is tender, spread it evenly in the pot. Sprinkle half the mint and cilantro over the meat. Layer the partially cooked rice on top of the lamb. Drizzle the saffron milk and remaining ghee over the rice. Sprinkle the remaining garam masala, mint, and cilantro.
6. Apply dum cooking
   Cover the pot with a tight-fitting lid. If possible, seal the edges with dough or a damp cloth to trap the steam. Cook on very low heat for 20-25 minutes to allow the flavors to meld together.
7. Rest and serve
   Remove from heat and let it rest, undisturbed, for 10 minutes. When ready to serve, gently mix the layers, ensuring each serving has both rice and lamb.