​Authentic Lamb Dum Biryani | Master the Perfect Homemade Recipe

Описание: ​Discover the secrets to a perfectly aromatic and tender Lamb Biryani. In this video, I take you through every step—from blending fresh ginger-garlic paste to the traditional "dum" cooking method. We’re layering high-quality Basmati rice with succulent lamb masala, finished with saffron, kewra water, and crispy onions for that restaurant-quality finish at home.
​In this video:
​Preparing the ultimate ginger-garlic base.
​Building a deep, flavorful lamb masala.
​Achieving perfectly separated, fluffy rice grains.
​The "Dum" technique for sealing in maximum flavor.
​The Recipe: Authentic Lamb Biryani
​Ingredients
​Protein: 500g Lamb chunks (shoulder or leg works best).
​Rice: 2 cups high-quality Basmati rice (parboiled with whole spices).
​Aromatics: Fresh ginger and garlic (blended into a paste), fresh coriander.
​Whole Spices: Cinnamon sticks, cloves, green cardamom pods, black cardamom, star anise, cumin seeds.
​Powdered Spices: Turmeric, paprika, garam masala, coriander powder, salt.
​Fats: Butter Ghee and vegetable oil.
​The Finish: Saffron (soaked in warm milk/water), Kewra water, crispy fried onions.
​Method
​Prep the Paste: Blend fresh ginger and garlic with a little water until smooth.
​Cook the Lamb: In a pan, heat oil and add your whole spices until fragrant. Add the lamb, ginger-garlic paste, and all powdered spices. Cook until the lamb is tender and the oil starts to separate (the masala stage).
​Parboil the Rice: Boil water with cinnamon, cloves, and star anise. Cook the rice until it is about 70-80% done (still has a slight bite). Drain and set aside, saving a small cup of the starchy rice water.
​The Layering: In a heavy-bottomed pot, spread a tablespoon of ghee. Add a layer of the lamb masala, followed by a handful of crispy onions and fresh coriander. Top with the parboiled rice.
​Final Flourish: Drizzle the saffron water, a capful of kewra water, and the remaining crispy onions over the top. Add a splash of the reserved rice water to provide steam.
​The Dum Seal: Cover the pot with two layers of foil. Press the lid down firmly (use a weight if necessary) to ensure no steam escapes.
​Steam: Cook on low heat for 20 minutes. Turn off the heat and let it rest, unopened, for another 10 minutes.
​Serve: Gently fluff the layers and serve with raita, fresh salad, and garlic naan.