Spicy Dairy-Free Lamb Biryani

Ingredients

• 2 cups Basmati rice
• 2 lbs Lamb shoulder
• 3 tbsp Vegetable oil
• 2 large Onions
• 2 tbsp Ginger-garlic paste
• 4 small Green chilies
• 2 large Tomatoes
• 1 cup Yogurt (dairy-free, coconut or almond based)
• 1 tsp Turmeric powder
• 1.5 tsp Red chili powder
• 2 tsp Coriander powder
• 1 tsp Garam masala
• 1/4 tsp Saffron strands
• 1/4 cup Mint leaves
• 1/4 cup Cilantro leaves

Instructions

1. 1Place the 2 cups of Basmati rice in a bowl and cover with water. Let it soak for 30 minutes.
2. 2Heat the 3 tbsp of Vegetable oil in a large, heavy-bottomed pot over medium-high heat (350°F/175°C). Add the 2 large Onions, sliced, and fry until they are golden brown, about 10-15 minutes. Remove half of the fried onions with a slotted spoon and set them aside on a plate for later garnish.
3. 3Add the 2 tbsp of Ginger-garlic paste and the 4 small Green chilies, chopped, to the pot with the remaining onions. Sauté for 1 minute until fragrant.
4. 4Add the 2 large Tomatoes, diced, to the pot. Cook, stirring occasionally, until they soften and break down, about 5-7 minutes.
5. 5Add the 2 lbs of Lamb shoulder, cut into 1-inch cubes, the 1 cup of dairy-free Yogurt, 1 tsp of Turmeric powder, 1.5 tsp of Red chili powder, 2 tsp of Coriander powder, and 1 tsp of Garam masala to the pot. Stir everything together and cook until the lamb pieces are browned on all sides, about 8-10 minutes.
6. 6Pour in 2 cups of water. Bring the mixture to a simmer, then reduce the heat to low, cover the pot tightly, and cook for 45 minutes, or until the lamb is tender. Stir occasionally to prevent sticking.
7. 7While the lamb is simmering, drain the soaked 2 cups of Basmati rice. Bring a separate large pot of water to a rolling boil. Add the drained rice and cook for 5-7 minutes, until it is 70% cooked (it should still have a slight bite). Drain the rice thoroughly in a colander.
8. 8Carefully spoon half of the drained rice over the lamb mixture in the pot. Sprinkle evenly with the 1/4 tsp of Saffron strands, the 1/4 cup of Mint leaves, and the 1/4 cup of Cilantro leaves. Top with the remaining drained rice, spreading it evenly.
9. 9Cover the pot very tightly with a lid (you can place a clean kitchen towel under the lid to create a tight seal). Cook on the lowest possible heat setting for 15-20 minutes, or until the rice is fully cooked and fluffy. Let the biryani rest, covered, off the heat for 10 minutes before serving.
10. 10Garnish the Spicy Dairy-Free Lamb Biryani with the reserved fried onions and serve hot.

Substitutions

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