👨‍🍳 步驟

1. 1

   Marinate the lamb: In a large bowl, combine the lamb pieces with whisked yogurt, ginger-garlic paste, mace powder, nutmeg powder, half the ghee (40g), salt, and half the rose water. Mix well, cover, and refrigerate for at least 1 hour, or preferably 2-3 hours.

   ⏱️ 1 hour (minimum marination)
2. 2

   Prepare the fried onions (birista): Heat the remaining ghee (40g) in a heavy-bottomed pot or kadai over medium heat. Add the thinly sliced onions and fry, stirring frequently, until they are deeply golden brown and crisp. This can take 20-30 minutes. Be careful not to burn them. Remove with a slotted spoon and drain on paper towels. Set aside.

   ⏱️ 30 minutes
3. 3

   Cook the lamb masala: In the same pot used for onions (or a clean one), add the marinated lamb. Cook over medium-high heat, stirring, until the lamb is browned on all sides, about 5-7 minutes. Add slit green chilies. Lower the heat, cover, and simmer gently until the lamb is almost tender. This will take about 45-60 minutes, depending on the cut of lamb. If the mixture becomes too dry, add a splash of hot water. The gravy should be thick.

   ⏱️ 45-60 minutes
4. 4

   Prepare the rice: While the lamb is cooking, rinse the Basmati rice under cold water until the water runs clear. Soak the rice in ample water for 30 minutes. In a large pot, bring 2-3 liters of water to a rolling boil. Add salt (it should taste like seawater) and the whole spices for rice. Drain the soaked rice and add it to the boiling water. Cook until the rice is about 70% done – it should be partially cooked but still have a firm bite. This usually takes 5-7 minutes. Drain the rice immediately in a colander, discarding the whole spices.

   ⏱️ 40 minutes (including soaking)
5. 5

   Layer the biryani: In a heavy-bottomed pot or handi (traditionally used for dum cooking), spread half of the partially cooked rice evenly over the bottom. Layer the cooked lamb masala (including its gravy) over the rice. Sprinkle half of the fried onions over the lamb. Top with the remaining rice, spreading it evenly. Drizzle the remaining rose water, kewra water, and the saffron-milk mixture over the top layer of rice. Garnish with the remaining fried onions and chopped cilantro and mint leaves.

   ⏱️ 10 minutes
6. 6

   Dum cook the biryani: Seal the pot tightly. Traditionally, this is done by placing a lid and sealing the edges with dough (atta). Alternatively, use heavy-duty aluminum foil to cover the pot, then place the lid tightly on top. Cook on very low heat (dum) for 20-25 minutes. The steam trapped inside will finish cooking the rice and lamb, infusing the flavors.

   ⏱️ 20-25 minutes
7. 7

   Rest and serve: Turn off the heat and let the biryani rest, still sealed, for at least 10-15 minutes. This allows the flavors to meld. Gently mix the biryani from the sides and bottom before serving, ensuring you get both rice and meat in each portion.

   ⏱️ 10-15 minutes