Aromatic Lamb Biryani

Ingredients

• 200g Raw ground lamb
• 150g White rice, long grain, raw
• 100g Yellow onion, raw
• 20g Garlic, raw
• 100g Plain nonfat yogurt
• 80g Roma tomato
• 5g Iodized table salt

Method

1. 1Peel and slice the yellow onion into thin rings. Heat a large heavy-bottomed pot or biryani handi over medium-high heat. Without oil, dry-fry the onions, stirring frequently for 8-10 minutes until golden brown and caramelized. Set aside 2 tablespoons for garnish.
2. 2In the same pot, add the ground lamb with the remaining caramelized onions. Brown the lamb over medium-high heat, breaking it apart with a spoon, for 5-7 minutes until no pink remains. Drain off any excess fat.
3. 3Mince the garlic (about 20g) and fresh ginger (about 15g) and add to the lamb. Add 1 teaspoon turmeric powder, 1 teaspoon ground cumin, ½ teaspoon ground coriander, and ½ teaspoon red chili powder. Stir well and cook for 2-3 minutes until fragrant.
4. 4Mix in the plain nonfat yogurt (100g) and diced roma tomato (80g). Stir to combine and cook for 3-4 minutes, allowing the yogurt to coat the lamb and reduce slightly. Season with salt to taste.
5. 5Rinse the basmati rice (150g) under cold water until the water runs clear. Add 325ml of water to the pot with the lamb mixture, then add the rinsed rice. Stir gently to distribute the rice evenly.
6. 6Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover the pot with foil and place the lid tightly on top to seal in the steam completely.
7. 7Cook on low heat for 18-20 minutes without opening the lid. The rice will absorb all the liquid and cook in the steam.
8. 8Turn off the heat and let the biryani rest for 5 minutes without opening the lid.
9. 9Remove the lid carefully (watch for steam), and fluff the rice gently with a fork, mixing in the lamb throughout.
10. 10Garnish with the reserved caramelized onions and fresh cilantro (about 2 tablespoons chopped). Serve hot as a complete one-pot dinner meal.
11. 11**Cooking Tips:**
12. 12- Don't open the lid during cooking to maintain steam pressure and prevent rice from drying out
13. 13- The biryani should be aromatic, moist, and fluffy when done
14. 14- For extra flavor, toast the spices briefly in a dry pan before adding to the meat
15. 15- Adjust chili powder to your heat preference