Hyderabadi-Style Lamb Biryani

• 300 g Yogurt
• 30 g Ginger root, firm
• 6 cloves Garlic
• 2 pieces Green chili pepper
• 2 tsp Garam masala
• 1 tsp Ground turmeric
• 2 tsp Ground cumin
• 4 tsp Fine sea salt
• 1 piece Lemon
• 1 kg Lamb leg bone-in, cut into large pieces
• 3 medium Yellow onion
• 90 ml Vegetable oil
• 2 tbsp Ghee
• 350 g Basmati rice
• 2 liters Water
• 20 g Fresh mint
• 20 g Fresh coriander

1. In a mixing bowl, finely grate the ginger and crush the garlic to a paste. Slice the green chilli, and squeeze the lemon. Stir the yoghurt with the ginger, garlic, chilli, garam masala, turmeric, cumin, 2 tsp of the salt, and the lemon juice.
2. Add the lamb to the marinade and turn well to coat, working the yoghurt mixture into the meat. Cover and chill for at least 60 minutes, or up to overnight for deeper flavour.
3. Rinse the basmati rice in cold water until the water runs mostly clear, then leave it to soak in fresh water for 20 minutes. Drain well in a colander.
4. Thinly slice the onions. Heat the vegetable oil in a dutch oven over medium-high heat, then fry the onions in batches, stirring often, until deep golden and crisp. Lift out with tongs and set aside; keep the oil in the pot.
5. Reduce the heat to medium and add the marinated lamb to the pot, scraping in all the marinade. Cook, stirring, for 6 to 8 minutes until the yoghurt looks glossy and the lamb is lightly coloured. Add 250 ml of the water, cover, and simmer for 35 to 45 minutes until the lamb is nearly tender and there is a thick, aromatic gravy.
6. Meanwhile, bring the remaining water to the boil in a large pot and season it with the remaining 2 tsp salt. Add the drained rice and boil for 5 to 7 minutes until the grains are about 70% cooked, still with a firm centre. Drain immediately.
7. Turn the heat under the lamb to low and level the meat into an even layer. Spoon half the rice over the lamb, scatter over half the fried onions, then add the remaining rice and top with the remaining onions. Dot the top with the ghee.
8. Cover the pot tightly with its lid and steam on the lowest heat for 25 to 30 minutes until the rice is tender and the biryani smells richly spiced. Turn off the heat and rest, still covered, for 10 minutes so the steam finishes the grains.
9. Roughly chop the mint and coriander. Gently lift and fold the biryani with a wooden spoon to mix the layers without breaking the rice too much. Scatter over the herbs and serve hot.

Made this recipe? Rate it — a comment is optional.