Lamb Biryani (Nut-Free)

Ingredients

• 2 lb Lamb Shoulder (cut into 1-inch pieces)
• 3 cups Basmati Rice
• 2 large Onions (thinly sliced)
• 2 medium Tomatoes (diced)
• 3 tbsp Ginger-Garlic Paste
• 1 cup Yogurt (plain, full-fat)
• 1/2 cup Mint Leaves (chopped)
• 1/2 cup Cilantro (chopped)
• 4 tbsp Ghee (or vegetable oil)
• 3 tbsp Biryani Masala
• 1 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1/4 tsp Saffron Strands
• 2 tbsp Warm Milk
• 2 tsp Salt

Instructions

1. 1In a small bowl, combine the 1/4 teaspoon saffron strands with the 2 tablespoons warm milk and set aside to soak.
2. 2Rinse the 3 cups basmati rice under cold water until the water runs clear, then soak it in a separate bowl of water for 30 minutes. Drain the rice completely and set aside.
3. 3In a large bowl, combine the 2 lb lamb shoulder pieces with the 3 tablespoons ginger-garlic paste, 1 cup yogurt, 1 teaspoon turmeric powder, 1 teaspoon red chili powder, and 2 teaspoons salt. Mix well to ensure the lamb is evenly coated, then cover and let it marinate for at least 30 minutes.
4. 4Heat 4 tablespoons ghee in a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the 2 large onions, thinly sliced, and cook, stirring occasionally, until they are golden brown, about 15-20 minutes. Use a slotted spoon to remove half of the fried onions and set them aside on a plate for garnish. Leave the remaining onions and the ghee in the pot.
5. 5Add the marinated lamb to the pot with the onions and ghee. Increase the heat to medium-high (375°F / 190°C) and cook the lamb, stirring occasionally, until it is browned on all sides, about 8-10 minutes. Stir in the 2 medium tomatoes, diced, and the 3 tablespoons biryani masala. Cook for another 5-7 minutes, stirring often, until the tomatoes have softened slightly.
6. 6Add the drained 3 cups basmati rice, 1/2 cup chopped mint leaves, and 1/2 cup chopped cilantro to the pot. Gently stir everything together to combine with the lamb and onions. Pour in 6 cups of water and bring the mixture to a rolling boil over high heat (400°F / 200°C).
7. 7Once boiling, immediately reduce the heat to low (250°F / 120°C), cover the pot tightly with a lid, and let it simmer for 20-25 minutes. The rice should be fully cooked and tender, and the lamb should be cooked through. You can check the lamb's internal temperature with a meat thermometer; it should reach at least 160°F (71°C).
8. 8Remove the pot from the heat. Gently fluff the rice using a fork to separate the grains. Drizzle the soaked saffron milk mixture evenly over the rice and scatter the reserved fried onions on top. Cover the pot again and let the biryani rest undisturbed for 10 minutes. This resting period allows the flavors to meld and the rice to finish steaming.

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