The light, fluffy basmati rice pairs perfectly with the delicious meat and authentic spices. This dish is a full of tender lamb blended with fragrant cardamoms, saffron and cinnamon for an incredible depth of flavour.
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Heat the ghee in a pan; add the onions and sauté until light brown. Add the lamb with the marinade. Stir to mix well and continue to cook until the water has evaporated. Reduce the heat to low and add the yoghurt and some water; cook until the lamb is tender.
Add the sugar syrup (do not add sugar syrup if the lamb is not tender, as it will not tenderise further) and milk; mix well. Bring the mixture to the boil and cook for a further 5 minutes.
Bring 3 cups water to the boil and add the drained rice, salt, green cardamoms, saffron, cinnamon sticks, black cumin seeds, and lemon juice. Stir carefully to mix. Bring back to the boil, reduce heat and cook covered until the rice is half done.
Layer as with other biryanis and place in a preheated oven (I70°C / 325°F) for 15 minutes.