Sindhi Biryani with Lamb

Step 1

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

Step 2

Pat lamb dry with paper towels. Season with salt, pepper, and chili powder.

Step 3

Crush green and black cardamom pods gently with the side of a knife.

Step 4

Heat 0.25 cup ghee in a heavy 5-quart pot over medium-high heat until shimmering.

Step 5

Add half the sliced onions. Cook without stirring until deep golden, ~8 minutes. Set aside.

Step 6

Add remaining 0.25 cup ghee to the pot and heat until shimmering, ~60 seconds.

Step 7

Add the remaining half of sliced onions. Cook until light golden, ~4 minutes.

Step 8

Add ginger-garlic paste and cook, stirring, until fragrant, ~90 seconds.

Step 9

Add the lamb cubes. Stir and cook over medium-high until edges brown, ~5 minutes.

Step 10

Add yogurt 2 tbsp at a time, stirring between each addition until smooth, ~3 minutes total.

Step 11

Add cardamom, cinnamon, and bay leaves. Stir well.

Step 12

Bring to a boil, then reduce to low, cover, and simmer 30 minutes.

Step 13

While lamb cooks, boil salted water in a separate pot. Fry potato pieces in ghee until golden, ~8 minutes. Set aside.

Step 14

Boil rice in salted water until 70% cooked (grains bend but still firm), ~5 minutes. Drain.

Step 15

Layer rice over lamb in the pot, then spread reserved fried potatoes and golden onions on top.

Step 16

Drizzle any remaining ghee over the rice. Cover tightly with foil, then the lid.

Step 17

Cook over medium heat 8 minutes, then reduce to low and cook 15 minutes more.

Step 18

Remove from heat. Let rest covered 5 minutes. Fluff gently with a fork.

Step 19

Serve hot in bowls or on a platter, mixing layers slightly to combine flavors.