👨‍🍳 作り方

1. 1

   Heat ghee or oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add whole spices and sauté until fragrant.

2. 2

   Add sliced onions and fry until golden brown. Remove half the fried onions and set aside for garnish.

3. 3

   Add ginger-garlic paste and sauté for a minute until the raw smell disappears.

4. 4

   Add lamb pieces and brown them on all sides. Season with salt.

5. 5

   Add chopped tomatoes and ground spices. Cook until tomatoes soften and oil starts to separate from the masala.

6. 6

   Stir in yogurt and cook for another 5 minutes. Add about 1.5 cups of water, bring to a boil, then reduce heat, cover, and simmer for about 1 hour or until lamb is tender.

7. 7

   While the lamb is cooking, cook the soaked basmati rice in a separate pot with plenty of salted water until about 70% done. Drain the rice.

8. 8

   Once the lamb is tender, layer the partially cooked rice over the lamb mixture. Drizzle the saffron milk and rose water over the rice. Sprinkle some of the reserved fried onions, chopped cilantro, and mint.

9. 9

   Cover the pot tightly with a lid (you can seal it with dough if desired) and cook on very low heat (dum) for about 20-25 minutes, or until the rice is fully cooked and infused with the flavors.

10. 10

    Gently mix the biryani from the bottom to combine the rice and lamb. Serve hot, garnished with the remaining fried onions, cilantro, and mint.