Dum Lamb Biryani

Ingredients

• 2 lbs Lamb
• 1 lb Basmati Rice (wash, soak for 30 minutes, drain)
• 1 lb Onions
• 3/4 cup Cilantro chopped ((divided))
• 1/4 cup Mint leaves
• 1 cup Mixed nuts (almonds, cashews, raisins, )
• 4 tbsp Ghee or Oil (divided)
• 2 tbsp Rose water ((optional) )
• 6 Cloves
• 2 Green cardamom
• 2 Black cardamons
• 3 Bay leaves
• 2 Cinnamon sticks
• 2 pieces Mace ((javitri))
• 1 Star anise
• 1 tsp Caraway seeds ((shahi jeera))
• 1 1/2 cups Yogurt
• 3 inch Ginger (grated)
• 6 - 8 large Garlic cloves (minced)
• 1 tbsp Sweet Paprika
• 2 tbsp Coriander Powder
• 1 tbsp Cumin Powder
• 1 tsp Chilly Powder /Cayenne Powder
• 1 tsp Garam Masala
• 1/2 tsp Turmeric Powder
• 1/2 tsp Fennel Powder
• 2 tbsp Ghee / Oil
• 4 tbsp Lemon juice (1 large lemon)
• 2 large Bay leaves
• 1/2 tsp Pepper
• 1 tsp Salt (to taste)
• 1/2 cup Chopped cilantro leaves
• 1/4 cup Chopped mint leaves
• 1 tsp Saffron / Zaffron
• 1/4 cup Milk or water

Instructions

1. 1

   Marinate lamb - Place the lamb pieces in a marinade-safe bowl. Season the meat with lemon juice, salt, and pepper. Add the marinade spices, followed by the yogurt. Combine well. Cover and let marinate for an hour or overnight in the fridge. Then, add the caramelized onions and chopped herbs.

2. 2

   Saute Onions - In a saute pan, add 2 tbsp cooking oil or ghee and sauté the sliced onions with a pinch of salt until caramelized and golden brown. The onions will take about 10 to 15 minutes. Set aside.

3. 3

   Saffron - Soak the saffron in the milk and let it steep for 10 minutes - set aside

4. 4

   Partially boil rice - Add the spices to the pot of water and bring it to a boil. Add the rice and cook until it is cooked to just 70%. It will continue to cook further with the meat.

5. 5

   Layer - Spread the lamb into a heavy-bottom pan or Dutch oven in an even layer. Next, spread half the rice over the lamb. Sprinkle the remaining herbs, onions, and toasted nuts over the rice. Drizzle half the saffron milk and rose water. Top with the remaining rice. Sprinkle the remaining herbs, onions, nuts, saffron, and rose water. Dot ghee all over the top of the rice.

6. 6

   Seal - Cover the pot with a lid and seal it well. I use aluminum foil around the rim of the pan to ensure the dum (steam) stays in.

7. 7

   Cook the Biryani - Place the biryani on medium heat and cook for 15 minutes. Then lower the heat and cook on low heat for another 25 to 30 minutes.

8. 8

   Rest - When the cooking time is done. Don't open the pot just yet - let the residue heat and tenderize the lamb some more for 10 to 15 minutes.