Lamb Biryani Royale

1Rinse the basmati rice (2 cups) under cold water (4 cups) until the water (4 cups) runs clear, then soak it in water (4 cups) for 30 minutes. Drain and set aside.

2In a large pot, heat the ghee or oil (3 tablespoons) over medium heat. Add the sliced onions and sauté until golden brown. Remove half for garnishing later.

3Add the minced garlic (4 cloves), grated ginger (1 inch), and slit green chilies (2) to the pot. Sauté for another 2 minutes until fragrant.

4Add the lamb (500 grams) pieces to the pot and cook until they are browned on all sides, about 5-7 minutes.

5Stir in the yogurt, chopped mint, chopped coriander, cumin seeds (1 teaspoon), coriander powder (1 teaspoon), garam masala (1 teaspoon), turmeric powder (½ teaspoon), red chili powder (½ teaspoon), and salt. Mix well to coat the lamb (500 grams) with the spices.

6Cover the pot and let the lamb (500 grams) cook on low heat for about 45 minutes to 1 hour, or until tender. Stir occasionally and add a little water (4 cups) if necessary to prevent sticking.

7While the lamb (500 grams) is cooking, bring 4 cups of water (4 cups) to a boil in a separate pot. Add the soaked and drained basmati rice (2 cups) and cook until the rice is 70% cooked (it should still have a bite). Drain the rice and set aside.

8In a small bowl, soak the saffron strands (¼ teaspoon) in warm milk (¼ cup) for about 10 minutes to release their color and flavor.

9Once the lamb (500 grams) is tender, layer half of the partially cooked rice over the lamb (500 grams) in the pot. Drizzle half of the saffron milk over the rice. Add the remaining rice on top and drizzle the rest of the saffron milk over it. Garnish with the reserved fried onions.

10Cover the pot tightly with a lid and cook on low heat for another 20-25 minutes, allowing the flavors to meld and the rice to finish cooking.

11After 25 minutes, turn off the heat and let the biryani rest for 10 minutes before serving. Fluff the rice gently with a fork before serving.