Ingredients:
- 1 kg (2.2 lbs) Halal Lamb shoulder, cut into 2.5cm (1 inch) cubes
- 2 tbsp (30 ml) Ghee, divided
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp chili powder (optional, for heat)
- 1 tbsp garam masala
- Salt and freshly ground black pepper to taste
- 1/2 cup (120 ml) plain yogurt (full-fat)
- 2 tbsp (30 ml) Ghee
- 1 large onion, thinly sliced
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick (7-8cm/3 inches)
- 2 bay leaves
- 500g (2.5 cups) Basmati rice, rinsed thoroughly
- 750 ml (3 cups) Chicken or Vegetable Broth
- Pinch of saffron threads, steeped in 2 tbsp warm water
- 1/4 cup (60 ml) Rosewater
- 100g (3.5 oz) dried apricots, roughly chopped
- 1/4 cup (30g) fresh cilantro, chopped (for garnish)
- 1/4 cup (30g) fresh mint, chopped (for garnish)
- Salt and freshly ground black pepper to taste
- 1/4 cup (30g) slivered almonds, toasted
- 1/4 cup (30g) raisins
Instructions:
- Marinate the Lamb: Combine lamb with marinade ingredients. Cover and refrigerate for at least 1 hour, or up to overnight.
- Prepare the Rice: Rinse the basmati rice until the water runs clear. Set aside.
- Sauté Aromatics: Heat 2 tbsp ghee in a large pot. Sauté sliced onions until golden brown. Add cardamom, cinnamon stick, and bay leaves; cook for 1 minute until fragrant.
- Brown the Lamb: Add the marinated lamb to the pot. Brown on all sides.
- Layer the Biryani: Add the rinsed rice to the pot, spreading evenly. Pour in the broth. Stir in the saffron water and rosewater. Season with salt and pepper. Top with chopped dried apricots.
- Simmer & Steam: Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20 minutes. Do not lift the lid!
- Rest & Fluff: Remove from heat and let stand, covered, for 10 minutes. Gently fluff the rice with a fork.
- Garnish & Serve: Garnish with fresh cilantro, mint, toasted almonds, and raisins (optional). Serve hot.