Exotic Lamb Biryani

Instructions:

1. Cut the lamb into cubes and set aside. Rinse the basmati rice and soak it in water for 30 minutes.
2. Chop the onions, garlic, and ginger and set aside.
3. In a large pan, heat 2 tablespoons of ghee and sauté the cumin seeds and cardamom until they start to sizzle.
4. Add the chopped onions to the pan and cook until they turn golden brown.
5. Add the garlic and ginger to the pan and stir well. After a minute, add the lamb cubes to the pan.
6. Cook the lamb on high heat until it is well browned on all sides. Add the turmeric, red chili powder, and a teaspoon of salt. Stir well and cook for another minute.
7. Add the yogurt to the pan and mix well. Reduce the heat to low and simmer for about 1 hour or until the lamb is tender.
8. While the lamb is cooking, drain the rice and cook it in a separate pot of boiling water with a pinch of salt. Cook the rice until it is 70% cooked and then drain it.
9. In a small bowl, mix warm milk and saffron strands and set aside.
10. Preheat the oven to 150°C (300°F).
11. In a large baking dish, layer half of the partially cooked rice, followed by the cooked lamb mixture, and then the remaining rice. Pour the saffron milk over the top and dot the top with the remaining ghee.
12. Cover the dish with aluminum foil and bake in the oven for 40-45 minutes until the rice is fully cooked and flavors are well combined.
13. Garnish with fresh coriander before serving. Enjoy your Exotic Lamb Biryani!