Lamb Biryani Recipe

Ingredients:

• 1 lb. lamb, cut into pieces
• 2 cups basmati rice
• 4 cups water
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1/2 inch fresh ginger, minced
• 2 tbsp vegetable oil
• 1 tbsp ghee
• 1 tsp cumin seeds
• 2 bay leaves
• 1 cinnamon stick
• 1 tsp turmeric
• 2 tsp coriander powder
• 1 tsp cumin powder
• 2 cardamom pods
• 1 tsp red chili powder
• Salt, to taste
• Fresh coriander leaves, chopped

Instructions:

1. Wash the rice and soak it in water for about 30 minutes.
2. In a large pan, heat oil and ghee. Add cumin seeds, bay leaves, cinnamon stick, and cardamom pods. Cook for about a minute.
3. Add onions, garlic, and ginger. Cook until onions turn golden brown.
4. Add tomatoes and cook until they become soft and mushy.
5. Add turmeric, coriander powder, cumin powder, and red chili powder. Cook for a few seconds.
6. Add the lamb and sauté for about 5 minutes, or until the lamb is browned on all sides.
7. Add 1 cup of water and salt. Cook the lamb on medium heat until tender. Add more water if needed.
8. In another large pot, boil 3 cups of water. Drain the soaked rice and add it to the boiling water. Cook until the rice is about 75% done.
9. Drain the rice and spread half of it evenly at the bottom of the pan. Pour half of the lamb curry on top of it. Repeat with remaining rice and curry.
10. Cover the pan tightly with aluminum foil. Place the pan in a preheated oven at 350°F for about 20 minutes or until the rice is fully cooked and fluffy.
11. Garnish with fresh coriander leaves and serve hot.

Verdict:

This lamb biryani recipe is the perfect balance of tender lamb and flavorful rice. The spices come together to create a delicious and aromatic dish that is sure to impress any taste buds. It takes some time to prepare, but the end result is definitely worth it.

Serving Suggestions:

Serve with a side of raita and papadums for a complete Indian meal.