Indian Biryani with Spiced Lamb and Saffron

Ingredients

• 2 cups basmati rice, rinsed and soaked for 30 minutes
• 1 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 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 cup mint leaves, chopped
• 1 cup cilantro leaves, chopped
• to taste salt

Method

1. 01
   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. 02
   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. 03
   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. 04
   Pour in the chicken broth, cover the pot, and let the lamb simmer on low heat for 25-30 minutes until tender.
5. 05
   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. 06
   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. 07
   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. 08
   Once cooked, gently fluff the biryani with a fork to mix the lamb and rice layers. Serve hot, garnished with additional cilantro if desired.