Lamb Biryani

Ingredients

• •500g lamb, cut into chunks
• •2 cups basmati rice
• •1 cup yogurt
• •4 medium onions, sliced
• •4 cloves garlic, minced
• •2 tablespoons ginger, minced
• •2 tablespoons ghee or oil
• •2 teaspoons garam masala
• •1 teaspoon cumin seeds
• •4-5 green cardamom pods
• •2 bay leaves
• •1 teaspoon salt
• •3.5 cups water

Directions

1. 1Marinate lamb with yogurt, half the ginger-garlic paste, garam masala, and salt for 30 minutes.
2. 2Heat ghee and fry sliced onions until golden brown; remove and set aside, leaving 2 tablespoons of ghee in the pan.
3. 3Brown the marinated lamb in the same pan for 5-7 minutes, then remove and set aside.
4. 4Boil water with cumin seeds, cardamom pods, and bay leaves, then add rice and cook until 70% done; drain.
5. 5Layer half the cooked rice in a heavy-bottomed pot, add the cooked lamb, then top with remaining rice.
6. 6Sprinkle remaining fried onions on top, drizzle with remaining ghee, cover tightly with foil and then the lid.
7. 7Cook on high heat for 3-4 minutes until steam forms, then reduce to low heat and cook for 45 minutes without opening.
8. 8Remove from heat, let rest for 5 minutes, then gently fluff with a fork and serve hot.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.