Easy Lamb Biryani

Here’s a simple and delicious recipe for an easy lamb biryani:

Ingredients:

• 1 1/2 cups basmati rice, soaked for 30 minutes and drained
• 500g lamb, cut into pieces
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup plain yogurt
• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 2-3 green cardamom pods
• 2-3 cloves
• 1-inch cinnamon stick
• 1 bay leaf
• 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• Salt to taste
• Fresh coriander leaves, chopped for garnish
• Fresh mint leaves, chopped for garnish (optional)
• Fried onions (optional, for garnish)
• Saffron strands soaked in warm milk (optional, for color and flavor)

Instructions:

1. Marinate the Lamb: In a bowl, mix the yogurt with ginger-garlic paste, turmeric powder, red chili powder, ground coriander, ground cumin, garam masala, and salt. Add the lamb pieces and marinate for at least 30 minutes, preferably longer for better flavor.

2. Cook the Rice: Boil the soaked rice in plenty of water until it’s 70-80% cooked. Drain and set aside.

3. Sautéing Spices: In a large, heavy-bottomed pot or deep pan, heat oil or ghee over medium heat. Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a minute until fragrant.

4. Cooking Onions: Add sliced onions and sauté until they turn golden brown.

5. Adding Tomatoes: Add chopped tomatoes and cook until they become soft and mushy.

6. Cooking Lamb: Add the marinated lamb along with the marinade. Cook on medium heat until the lamb is browned and partially cooked, about 10-15 minutes.

7. Layering Rice: Spread the partially cooked rice evenly over the lamb in the pot.

8. Adding Water: Pour 1 cup of water (adjust as needed based on rice and lamb quantity). Ensure that the water level is just below the rice surface. Bring to a boil.

9. Simmering: Reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for about 20-25 minutes, or until the rice and lamb are fully cooked and tender. Ensure the rice absorbs all the moisture.

10. Resting: Once done, remove from heat and let it rest, covered, for 10 minutes to allow flavors to meld.

11. Garnish and Serve: Garnish with fresh chopped coriander leaves, mint leaves (if using), fried onions (if using), and saffron-soaked milk (if using) for added flavor and color. Serve hot with raita and salad on the side.

Tips:

• You can add a handful of fried cashews and raisins for added texture and flavor.
• Adjust the spice levels according to your taste preferences.
• Ensure the rice-to-water ratio is appropriate to avoid overcooking or undercooking the rice.
• For a richer flavor, you can use bone-in lamb pieces.

Enjoy your easy lamb biryani!