Ingredients

Lamb Marinade

• 2 lbs. lamb shoulder, cut into 2 inch squares (with bone is best)

• 1/2 cup - 3/4 cup yogurt (more if needed to marinate the lamb)

• 1/2 teaspoon turmeric

• 1 1/2 teaspoons salt 

Lamb Masala

• 2 T. ghee or butter

• 2 T. oil

• 1/2 teaspoon cumin seeds

• 1 bay leaf

• 5 cloves 

• 1 piece of cinnamon stick 

• 2 green cardamom pods 

• 3 onions, sliced thick 

• 1 T. ginger garlic paste 

• 3 tomatoes, cut into chunks

• 1 teaspoon chili powder 

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon garam masala 

• 1/2 cup whole milk 

• 1/4 cup water 

Basmati Rice

• 3 cups basmati rice, washed and soaked 

• 8 cups water

• 1 bay leaf

• 4 cloves 

• 1 inch piece cinnamon stick 

• 2 green cardamom pods 

• 2 T. salt

• 1 teaspoon ghee or butter 

Biryani Layering

• 2 cups crispy fried onions (purchased from the Indian store) or thinly sliced onions cooked for 45 minutes in 3 T. melted butter).
  

• 1/2 cup mint leaves, roughly chopped

• 1/2 cup cilantro, roughly chopped 

• 2 T. warm ghee