Gluten-Free Lamb Biryani with Basmati Rice

Instructions

1. 1Place the 3 cups Basmati rice in a bowl and cover with water. Let it soak for 30 minutes. After soaking, drain the rice completely and set it aside.
2. 2Heat the 4 tbsp Cooking oil in a large, heavy-bottomed pot over medium-high heat (190.6°C / 190°C). Add the 3 medium Onions, thinly sliced, and sauté until they are golden brown and slightly crispy, about 8-10 minutes. Remove about half of the fried onions from the pot and set them aside for garnish.
3. 3Add the 3 tbsp Ginger-garlic paste and 4 small Green chilies, slit lengthwise, to the pot with the remaining onions. Sauté for 1 minute until fragrant.
4. 4Add the 2 large Tomatoes, chopped, to the pot. Cook, stirring occasionally, until the tomatoes soften and break down, about 5-7 minutes.
5. 5Add the about 910 g Lamb (boneless), cut into 2.54 cm pieces, to the pot. Stir in the 1 cup Yogurt, 3 tbsp Biryani masala, 1 tsp Turmeric powder, and 1 tsp Red chili powder. Cook, stirring, until the lamb is browned on all sides, about 8-10 minutes.
6. 6Pour in enough water to cover the lamb and bring the mixture to a rolling boil over high heat (100°C / 100°C). Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 30 minutes, or until the lamb is tender.
7. 7Add the drained 3 cups Basmati rice, 1/2 cup Mint leaves, and 1/2 cup Cilantro to the pot. Stir gently to combine. Ensure the rice is mostly submerged in the liquid. If needed, add a little more hot water to just cover the rice.
8. 8Cover the pot again, ensuring a tight seal. Let it simmer on low heat for 15-20 minutes, or until the rice is fully cooked and all the liquid has been absorbed. You should hear a gentle bubbling sound. Let the biryani rest, covered, off the heat for 10 minutes to allow the steam to finish cooking the rice.
9. 9Fluff the lamb biryani gently with a fork. Serve hot, garnished with the reserved fried onions.

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