Lamb Biryani

Marinate lamb with yogurt, biryani masala, turmeric, garlic, ginger, and salt for 4 hours.

Fry sliced onions in ghee until deep golden and crispy. Reserve half for garnish.

Cook marinated lamb with fried onions in a heavy pot until tender, about 45 minutes.

Par-cook rice with whole spices until 70% done. Drain.

Layer rice over cooked lamb in the pot. Drizzle saffron milk and remaining ghee. Top with fried onions, mint, and coriander.

Seal pot tightly and cook on low heat (dum) for 25 minutes. Open carefully and mix gently before serving.