📖 Instructions

1. Prepare the Lamb Marinade: In a large mixing bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt. Mix well until it forms a smooth, vibrant paste.
2. Marinate the Lamb: Add the lamb pieces to the marinade. Ensure each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight for a richer flavor. Trust me, the longer it marinates, the better!
3. Soak the Rice: Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch. Soak the rice in water for about 30 minutes. This step is crucial for fluffy rice.
4. Prepare the Onions: Thinly slice the onions. In a heavy-bottomed skillet, heat ghee over medium heat. Fry the onions until they are golden brown and crispy. This may take about 15-20 minutes. Keep a close eye on them to prevent burning. Remove the fried onions from the skillet and set aside. These will add a lovely crunch and sweetness to the biryani.
5. Sauté the Aromatics: In the same skillet, add the bay leaves, cardamom pods, cinnamon stick, cloves, and star anise. Sauté for about a minute until fragrant. Be careful not to burn the spices; the aroma should be inviting, not bitter.
6. Cook the Lamb: Add the marinated lamb to the skillet. Cook over medium-high heat until the lamb is browned on all sides. This should take about 10-15 minutes. Stir occasionally to prevent sticking. Trust me, the sizzle and the smell will make your mouth water!
7. Layer the Biryani: In a large pot or Dutch oven, create the first layer with half of the cooked lamb. Spread it evenly across the bottom. Next, add half of the soaked and drained rice on top of the lamb. Sprinkle half of the fried onions, chopped cilantro, and mint leaves over the rice. Repeat the layers with the remaining lamb, rice, fried onions, cilantro, and mint.
8. Add Saffron Milk: In a small bowl, dissolve saffron strands in warm milk. Drizzle this saffron milk over the top layer of rice. This will impart a beautiful color and aroma to the biryani.
9. Dum Cooking: Cover the pot tightly with a lid. Place it over low heat and cook for about 30-40 minutes, or until the rice is fully cooked and the lamb is tender. The 'dum' cooking method (slow cooking under a sealed lid) is essential for the flavors to meld together beautifully. You can also seal the lid with dough to prevent steam from escaping, if you're feeling extra traditional!
10. Rest Before Serving: Once cooked, let the biryani rest for about 10-15 minutes before opening the lid. This allows the flavors to settle and the rice to absorb any remaining moisture. Fluff gently with a fork before serving.
11. Serve: Serve hot, garnished with extra fried onions and fresh cilantro. Pair with raita (yogurt dip) for a complete and satisfying meal. Enjoy every flavorful bite!