Halal Lamb Biryani

Ingredients

• Basmati rice2 cups (400g)
• Lamb cubes (boneless)500g
• Onions2 large
• Fresh grated ginger1 tablespoon
• Minced garlic3 cloves
• Canned tomatoes1 can (400g)
• Plain halal yogurt200g
• Ghee (or halal butter)3 tablespoons
• Coconut milk150ml
• Biryani spices (cumin, cardamom, cinnamon, cloves)2 teaspoons
• Turmeric1 teaspoon
• Saltto taste
• Fresh cilantro chopped1 bunch
• Fresh mint leavesa few leaves
• Garam masala (optional)1 teaspoon

Instructions

1. 1

   Heat ghee in a large pot, add sliced onions and sauté for 5 minutes. Stir in garlic, ginger, and biryani spices. Cook until fragrant.

2. 2

   Add lamb cubes and sear for 5-7 minutes until browned. Season with salt, pour in canned tomatoes with their juice, and cook for 15 minutes over medium heat until sauce thickens.

3. 3

   In a bowl, mix yogurt with turmeric, garam masala (optional), and coconut milk. Pour this over the lamb, reduce heat, and simmer for 30 minutes, stirring occasionally.

4. 4

   Meanwhile, soak basmati rice in cold water for 20 minutes, then rinse. Bring a large pot of salted water to boil, add rice and cook for 5 minutes. Drain (rice should be half-cooked).

5. 5

   Gently layer the rice on top of the meat in the pot, without stirring. Sprinkle with chopped cilantro and mint. Cover tightly and cook over very low heat for 20 minutes until rice is tender and flavors meld.

6. 6

   Serve biryani by inverting the pot onto a large platter (or gently mixing). Accompany with raita (yogurt) or cucumber salad. Enjoy hot—it's a feast!