Hyderabadi mutton biryani

Method

1. 1 Marinate the lamb with yogurt, ginger, garlic, Kashmiri chili powder, and garam masala for at least 1 hour.
2. 2 Sauté thinly sliced onions with ghee for 10 minutes until browned and crispy, then set aside.
3. 3 Soak the basmati rice for 30 minutes, then boil it with cinnamon and star anise for 5 minutes until it is about 70% cooked.
4. 4 Spread the marinated meat at the bottom of the pot, cover with rice, sprinkle with fried onions, mint, cilantro, and squeeze in some lemon juice.
5. 5 Cover tightly, simmer over low heat for 45 minutes, then let it rest for 10 minutes before stirring.

With an appliance

• Oven 1 hr 10 min

  Replace step 5: Place the covered biryani pot on the bottom rack of a 175-degree oven for 30 minutes, then let it rest for 10 minutes; reduce the cooking time by about 15 minutes. The even heat distribution helps tenderize the lamb and prevents the rice from burning at the bottom without needing to adjust the heat.