MARINATE

1. Marinate lamb in the yogurt, ginger garlic paste and spices for a minimum of 1 hour or overnight.

PREPARE RICE

1. Wash the basmati rice and soak in cold water for at least 30 minutes, then cook the rice and set aside. Typically, we add 2 cups of water for 1 cup of rice but here, add about 1 1/2 cups of water (3 cups total), since the rice would have absorbed some water when soaking. For biryani the rice should not be too mushy.

COOK LAMB MIXTURE

1. Heat a heavy, deep pan on medium heat and add the oil. Once hot, add the cumin seeds and the whole garam masalas-cardamom, clove and cinnamon. Cook until they splutter.
2. Add the onions and green chilies and sauté until the onions are golden brown and soft.
3. Add the ginger garlic paste and sauté till the raw smell is gone.
4. Add the diced tomatoes and cook until soft.
5. Add the marinated lamb, salt, and half the handful of cilantro and mint leaves. Sauté for about 5-10 minutes.
6. Then put on a well-fitting lid, turn the heat to low and cook for about 40 minutes to an hour, or until meat is well cooked and tender. Alternately, this step can be done in a pressure cooker or Instant pot for faster cooking time.
7. Once the lamb is cooked, add the garam masala and check the seasoning to add more salt or spice, if desired.
8. Add the rest of the cilantro and mint. Set aside.

CARAMELIZE ONIONS

1. While the lamb is cooking, add 2 tablespoons of oil to a wide pan and cook half the onions on medium heat. Stir often until they caramelize. If you're in a rush, use more oil and deep fry. Once done, add to a napkin so the excess oil is absorbed. Cook the rest of the onions similarly.

MAKE SPICED MILK

1. Lightly warm milk and add saffron. Allow to soak 30-60 minutes.

ASSEMBLE u0026 COOK BIRYANI

1. To assemble the layered lamb biryani, use a heavy, deep pan like a Le Creuset or something similar. The biryani is about 4 layers-2 each of lamb and the rice.
2. Start with a layer of lamb curry, then add a layer of rice atop it, and top with half of the caramelized onions, lemon juice, and a sprinkle of the saffron milk.
3. Repeat the layering once more (lamb curry, rice, toppings), so that all the rice and curry is used up. Put the lid on the dish and put back on the stove on the lowest heat setting for about 10 minutes, so the rice absorbs all the flavors from the meat.

SERVE

1. The Biryani tastes delicious on its own or with a side of yogurt. Enjoy immediately or for a couple of days.