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Savor the deep, complex flavors of Lamb Biryani, a traditional Indian meat curry simmered to perfection. Packed with protein, this hearty dish is ideal for family meals and special occasions.
Rinse the Basmati rice in cold water until the water runs clear. Soak the rice in fresh water for 30 minutes, then drain thoroughly.
Heat 2 tbsp ghee in a large heavy pot over medium-high heat. Add sliced onions and cook, stirring often, until deep golden brown (12–15 minutes). Remove half for garnishing.
Add remaining ghee, whole spices (cloves, cardamom pods, bay leaves, cinnamon), ginger, and garlic to the pot. Stir for 1–2 minutes until fragrant, then add lamb pieces and sear on all sides until browned.
Stir in ground spices (garam masala, turmeric, cumin, coriander), salt, pepper, tomatoes, and yogurt. Reduce heat to low, cover, and simmer for 45–60 minutes, stirring occasionally, until lamb is fork-tender and sauce thickens.
While the lamb cooks, bring a large pot of salted water to a boil. Add soaked, drained rice and cook until about 70% cooked (about 6–7 minutes). Drain and set aside.
In a small bowl, steep saffron threads in warm milk for at least 10 minutes.
Layer half the cooked rice onto the lamb mixture in the pot, sprinkle with half the mint, cilantro, saffron milk, and reserved fried onions. Repeat with the remaining rice, herbs, saffron milk, and onions.
Cover the pot tightly with foil and a lid. Cook over very low heat for 30 minutes to allow flavors to steam together (dum). Rest 10 minutes off heat before serving.
Gently fluff with a fork before plating. Serve hot, garnished with additional herbs if desired.
