Lamb Biryani

Step 1

Rinse basmati rice under cold water until water runs clear, ~2 minutes.

Step 2

Mix yogurt, ginger-garlic paste, biryani spice blend, 1 tsp salt, and 0.5 tsp black pepper in a large bowl.

Step 3

Add lamb chunks to yogurt mixture. Toss until coated. Let marinate while you prep onions.

Step 4

Heat 2 tbsp ghee in a large heavy pot over medium-high. Fry half the onions until deep golden, ~8 minutes.

Step 5

Transfer fried onions to a plate. Keep 1 tbsp in the pot.

Step 6

Add marinated lamb to the pot. Cook over medium-high, stirring occasionally, until lamb is browned on edges, ~6 minutes. Do not overcrowd—it should sear, not steam.

Step 7

Add rinsed rice to the pot. Stir constantly for 1 minute until rice is coated and fragrant.

Step 8

Pour 2.5 cups water into the pot. Scrape the bottom to loosen browned bits. Add 1.5 tsp salt.

Step 9

Bring to a boil, then reduce heat to low. Cover tightly with foil, then lid. Cook 18 minutes until rice is tender and liquid is absorbed.

Step 10

Remove from heat. Let rest covered for 5 minutes.

Step 11

Fluff rice gently with a fork, folding in reserved fried onions and remaining 1 tbsp ghee.

Step 12

Serve hot in bowls, garnished with remaining raw onion slices.