Special Lamb Biryani Recipe

Rinse the basmati rice until the water runs clear. Soak in water for 30 minutes, then drain.

Heat 2 tablespoons of ghee or oil in a large pot. Add the sliced onions and cook until they turn golden brown.

Add the ginger-garlic paste and cook for a minute. Then add the lamb pieces and cook until they are browned on all sides.

Stir in the tomatoes, yogurt, and all the spices (turmeric, red chili powder, cumin powder, coriander powder, garam masala, and salt). Cook for a few minutes until the tomatoes are soft.

Add the soaked and drained basmati rice to the pot. Mix well with the lamb and spices.

Pour in the water and bring to a boil. Reduce the heat to low, cover the pot with a lid, and let it simmer for 20-25 minutes or until the rice and lamb are cooked and the water is absorbed.

Remove the pot from the heat and let it rest for 10 minutes. Fluff the rice with a fork.

In a separate small pan, heat the remaining 2 tablespoons of ghee or oil. Pour this over the cooked biryani and garnish with fresh coriander leaves.

Serve the special lamb biryani hot with raita or cucumber salad.