Once the lamb is browned, lower the heat and add the garam masala, mace powder, nutmeg, and Kashmiri chili powder. Let the lamb simmer in its own juices until fully cooked and tender. If necessary, add a little water to prevent the lamb from sticking to the pan. Cook until the sauce thickens and coats the lamb well.
4. Layering the Biryani
Now, it’s time to assemble the biryani. In a heavy-bottomed pot or dutch oven, spread half of the cooked lamb curry at the bottom. Next, layer half of the parboiled rice over the lamb. Drizzle half of the saffron-infused milk, rose water, and pandan water (if using) over the rice. Scatter some fresh cilantro and mint over the rice.
Repeat the process with the remaining lamb, rice, saffron milk, rose water, and herbs. Dot the top of the rice with a few teaspoons of ghee to keep it moist.
5. Dum Cooking (Steaming)
Cover the pot tightly with a lid or seal the edges with aluminum foil to trap the steam. Cook the biryani on low heat for 25-30 minutes using the Dum Pukht method, which allows the rice to steam gently while absorbing the flavors of the lamb and spices. If you’re using a gas stove, you can also place a tawa (griddle) underneath the pot to prevent direct heat from burning the bottom layer.
6. Garnish and Serve
Once the biryani is cooked, let it rest for 10 minutes before opening the lid. Gently fluff the rice with a fork to separate the grains. Garnish with the reserved fried onions, fresh cilantro, and mint. You can also add hard-boiled eggs, fried potatoes, or toasted nuts for an extra layer of richness.
Serve your lamb biryani hot with a side of yogurt raita or a simple cucumber salad for a complete meal.
Tips for the Perfect Lamb Biryani
- Quality of Basmati Rice: Always use long-grain basmati rice for biryani. The unique aroma and texture of basmati rice are what make biryani so special.
- Marination Time: Allow enough time for the lamb to marinate. The longer the marination, the more tender and flavorful the meat will be.
- Caramelizing Onions: Caramelizing onions to a rich golden brown adds depth to the dish. Don’t rush this step!
- Dum Cooking: Ensure that the pot is sealed tightly to trap the steam. The dum method is crucial for infusing the rice with the flavors of the lamb and spices.
- Saffron Infusion: Soak saffron in warm milk for a few minutes to release its color and aroma before adding it to the rice.
Enjoy this sumptuous lamb biryani and savor the authentic flavors of this iconic dish!
