Pakistani Lamb Biryani

1Marinating the Lamb (2 lb) In a large bowl, mix yogurt, ginger paste (1 tablespoon), garlic paste (1 tablespoon), turmeric, red chili powder (1 teaspoon), garam masala (1 teaspoon), cumin powder (1 teaspoon), coriander powder (1 teaspoon), and salt. Add the lamb (2 lb) pieces and coat well. Marinate for at least 2 hours or overnight for best results.

2Cooking the Rice In a large pot, bring water to a boil. Add soaked rice, cinnamon sticks (2), cardamom pods (4), cloves (4), bay leaf (1), cumin seeds (1 teaspoon), and salt. Cook until the rice is 70% done. Drain and set aside.

3Frying Onions (2 large) Heat oil in a pan and fry the thinly sliced onions (2 large) until golden brown and crispy. Remove and set aside for garnishing.

4Layering the Biryani In a heavy-bottomed pot, layer marinated lamb (2 lb), cooked rice, fried onions (2 large), fresh coriander (½ cup), and mint leaves (½ cup). Repeat the layers and finish with a layer of fried onions (2 large) and saffron-infused milk.

5Final Cooking Cover the pot with a tight lid and cook on low heat for 30-40 minutes or until the lamb (2 lb) is tender and cooked through. Allow resting for 10 minutes before serving.