Spicy Lamb Biryani

Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

Heat half the ghee or oil in a large heavy-bottomed pot over medium heat. Add all the whole spices (bay leaf, black cardamom, green cardamoms, cloves, cinnamon stick) and cumin seeds. Fry for about 1 minute until fragrant.

Add sliced onions and sauté until golden brown, about 10-12 minutes. Remove half the fried onions and set aside for garnishing.

Add the garlic, ginger, and green chilies to the pot. Sauté for 2-3 minutes until aromatic.

Add the lamb pieces and cook on medium-high heat, stirring occasionally until they start to brown, about 8-10 minutes.

Mix in the yogurt, chopped tomatoes, turmeric, red chili powder, ground coriander, and salt. Cook, stirring occasionally, until the lamb is tender and the oil starts to separate from the masala, about 25-30 minutes. Add water gradually if needed to prevent burning.

In a separate large pot, bring about 700 ml of water to boil. Add salt to taste and the drained rice. Cook the rice until it is about 70% cooked (it should have a bite), then drain the rice and set aside.

Remove the black cardamom and bay leaf from the lamb mixture. Layer the partially cooked rice over the lamb in the pot. Sprinkle chopped mint, coriander leaves, reserved fried onions, garam masala powder, and saffron milk evenly over the rice.

Cover the pot tightly with a lid or aluminum foil and cook on very low heat (dum) for 25-30 minutes to allow the flavors to meld and the rice to finish cooking.

Turn off the heat and let the biryani rest, covered, for another 10 minutes before gently fluffing up the rice. Serve hot.