• Preparation time: 1 hour (plus marinating time)
• Cooking time: 1 hour
• Total time: 2 hours (plus marinating time)

For the lamb marinade:

• 500g lamb shoulder, cut into cubes
• 150g plain yogurt
• 2 tbsp Greenfields biryani masala blend
• 1 tbsp ginger-garlic paste
• 1 tsp salt

For the rice:

• 300g basmati rice
• 1 tsp salt
• 1 bay leaf
• 4 cloves
• 4 green cardamom pods
• 1 cinnamon stick

For the biryani:

• 2 tbsp ghee (or vegetable oil)
• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 1 tsp cumin seeds
• 2 green chillies, slit lengthwise
• 10g fresh coriander leaves, chopped
• 10g fresh mint leaves, chopped
• 25ml milk, warmed
• A pinch of saffron threads
• Fried onions and fresh coriander leaves for garnish

Marinate the lamb:

In a large bowl, mix the lamb cubes with yogurt, biryani masala blend, ginger-garlic paste, and salt. Cover and refrigerate for at least 1 hour, or overnight for best results.

Prepare the rice:

Rinse the basmati rice under cold water until the water runs clear. Soak in cold water for 30 minutes, then drain.

In a large pot, bring water to a boil and add the salt, bay leaf, cloves, cardamom pods, and cinnamon stick. Add the drained rice and cook until 70% done (about 6-7 minutes). Drain and set aside.

Cook the lamb:

In a large, heavy-bottomed pan, heat the ghee over medium heat. Add the sliced onions and fry until golden brown. Remove half of the onions and set aside for garnishing.

To the remaining onions in the pan, add the marinated lamb and cook until the meat is browned on all sides.

Add the chopped tomatoes, cumin seeds, and green chillies. Cook for another 5-7 minutes until the tomatoes soften and the mixture becomes aromatic.

Layer the biryani:

Preheat the oven to 180°C (350°F).

In a large oven-safe pot or Dutch oven, layer half of the partially cooked rice at the bottom. Add the cooked lamb mixture on top, followed by the remaining rice.

Sprinkle the chopped coriander and mint leaves over the top.

Warm the milk and dissolve the saffron threads in it. Drizzle the saffron milk over the layered rice.

Dum cooking (slow steaming):

Cover the pot tightly with a lid or aluminium foil to ensure no steam escapes.

Place the pot in the preheated oven and bake for 30 minutes.

Alternatively, you can cook the biryani on a low flame on the stovetop for 30 minutes, ensuring the pot is tightly sealed.

Serve:

Garnish with the reserved fried onions and fresh coriander leaves.

Serve hot with raita, salad, or a side of your choice.

• Calories: 450 kcal
• Protein: 25g
• Carbohydrates: 55g
• Fat: 15g
• Fibre: 4g
• Sodium: 600mg