Hyderabadi Lamb Biryani

Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.

In a large mixing bowl, combine the lamb chunks with yogurt, ginger-garlic paste, green chilies, half of the sliced onions, chopped coriander and mint leaves, lemon juice, and salt. Mix well to coat the meat evenly. Cover and marinate in the refrigerator for at least 1 hour, preferably 2-3 hours.

Heat 2 tablespoons of ghee or oil in a heavy-bottomed pan over medium heat. Add the whole spices (bay leaf, cinnamon stick, cloves, green cardamom pods, star anise) and sauté for 1-2 minutes until fragrant.

Add the remaining sliced onions to the pan and fry until golden brown and slightly crisp, about 8-10 minutes. Remove half of the fried onions and set aside for garnishing.

Add the marinated lamb to the pan with the onions and spices. Cook on medium heat, stirring occasionally, until the lamb is tender and the oil begins to separate from the masala, about 40-45 minutes. Add a little water if necessary to prevent sticking.

While the lamb is cooking, bring 3 cups of water to a boil in a separate pot. Add a pinch of salt and the soaked, drained basmati rice. Cook until the rice is about 70% cooked (the grains should be tender but still firm in the center), about 6-8 minutes. Drain the rice and set aside.

Soak the saffron strands in warm milk and set aside to infuse for 10 minutes.

In a heavy-bottomed pot or a deep ovenproof dish, layer half of the cooked lamb mixture first. Then evenly spread half of the partially cooked rice over the lamb. Sprinkle half of the reserved fried onions, half of the chopped mint and coriander leaves over the rice, and drizzle half of the saffron milk.

Repeat the layering with the remaining lamb, rice, fried onions, herbs, and saffron milk.

Cover the pot tightly with a lid or seal it with aluminum foil to trap the steam. Cook on a very low heat (or place in a preheated oven at 150°C / 300°F) for 25-30 minutes (this process is called 'dum'). Avoid opening the lid during this time.

After cooking, let the biryani rest for 10 minutes before gently fluffing and serving.