Hyderabadi-Style Lamb Biryani

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   1. Grind all the ingredients listed under garam masala to a fine powder.

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   2. Mix all the ingredients of the marinade and marinate for at least 2 hour, preferably overnight in the fridge.

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   3. Cook lamb on the stove top until tender.

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   4. Squeeze the lime juice on the meat and mix well.

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   5. In a nonstick pan, heat oil and fry the onions until light golden brown.

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   6. Soak saffron in hot milk.

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   7. In a rice cooker, add rice, water and all the spices required for boiling rice and cook.

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   8. Preheat the oven to 400 degrees F.

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   9. Grease a large baking tray with oil, layer half the rice at the bottom. Sprinkle some oil, fried onions and 1/2 the saffron milk. Layer the rice with meat followed by a layer of remaining rice. We should have 2 layers of rice and one layer of meat. Top it off the remaining oil, fried onions and saffron milk. Cover the tray with aluminum foil.

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    10. Bake the biryani for 10 minutes on 400 degrees F and then for 20 minutes on 350 degrees F. The total bake time is 30 minutes, 10 minutes on 400F and 20 minutes on 350 F.

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    11. Mix the rice and serve it hot

No additional tips available.