Gosht Biryani

Instructions

1. 1 Marinate the lamb with yogurt, ginger-garlic paste, biryani masala, turmeric, salt, half the fried onions, and half the fresh herbs. Let rest for at least 1 hour.
2. 2 Par-boil the soaked and drained rice in a large pot of salted water with whole spices (cardamom, cloves, cinnamon, bay leaves) until 70% cooked. Each grain should be firm with a white core. Drain immediately.
3. 3 In a heavy-bottomed pot (degchi), heat ghee and sear the marinated lamb pieces until browned. Add the green chilies and cook the lamb with its marinade for 20 minutes over medium heat until the meat is nearly tender.
4. 4 Layer the par-boiled rice over the lamb. Sprinkle the remaining fried onions, fresh mint, cilantro, saffron milk, and rosewater over the rice.
5. 5 Seal the pot with aluminum foil and then a tight-fitting lid to trap every wisp of steam. Cook on high heat for 3 minutes to build steam, then reduce to the lowest possible heat and cook for 25-30 minutes (dum).
6. 6 Do not open the lid during cooking. The steam trapped inside finishes cooking the rice and lamb simultaneously, infusing every grain with the spiced lamb juices.
7. 7 When ready, remove lid at the table for the dramatic reveal. Gently fold the layers together with a flat spatula, being careful not to break the rice grains. Serve with raita, salan gravy, and pickled onions.