Indian Biryani with Spiced Lamb and Saffron

Ingredients

• 2 cups basmati rice rinsed and soaked for 30 minutes
• 1 1/2 pounds lamb shoulder cut into cubes
• 1 cup yogurt plain
• 2 tablespoons ghee
• 1 large onion thinly sliced
• 3 cloves garlic minced
• 1 tablespoon ginger grated
• 1 cup chicken broth
• 1/2 teaspoon saffron threads soaked in 1/4 cup warm milk
• 2 tablespoons biryani masala
• 1 teaspoon cumin seeds
• 3 pods green cardamom
• 6 whole cloves
• 1 stick cinnamon
• 1 pinch nutmeg
• 1/4 cup mint leaves chopped
• 1/4 cup cilantro leaves chopped
• to taste salt

Instructions

1. 1 In a large bowl, combine the lamb, yogurt, biryani masala, garlic, ginger, and salt. Mix well and marinate for at least 1 hour, preferably overnight in the refrigerator.
2. 2 Heat ghee in a large pot over medium heat. Add the cumin seeds, cardamom pods, cloves, and cinnamon stick. Sauté until fragrant, about 1-2 minutes.
3. 3 Add the sliced onions to the pot and cook until golden brown, about 8-10 minutes. Stir in the marinated lamb and cook for another 10 minutes until the lamb is browned.
4. 4 Pour in the chicken broth, cover the pot, and let the lamb simmer on low heat for 25-30 minutes until tender.
5. 5 In a separate pot, bring water to a boil and add the soaked basmati rice. Cook the rice until it is 70% cooked, then drain and set aside.
6. 6 Layer the partially cooked rice over the lamb mixture. Drizzle the saffron-infused milk over the rice. Sprinkle with chopped mint and cilantro leaves.
7. 7 Cover the pot tightly with a lid and cook on low heat for another 20 minutes, allowing the flavors to meld and the rice to fully cook.
8. 8 Once cooked, gently fluff the biryani with a fork to mix the lamb and rice layers. Serve hot, garnished with additional cilantro if desired.