In a bowl wash the rice until the water runs clear then leave it to soak it in cold water for at least 30 minutes
In a large pot heat up the oil on medium heat until hot then add the finely sliced onions with the salt and cook for 4-6 minutes until lightly browned
Add the garlic cloves and ginger then cook for 1-2 minutes until fragrant
Add the chopped tomatoes and cook for 3-4 minutes until softened
Add the biryani masala and cook for 3-4 minutes until the masala is cooked
Add the lamb or mutton into the pan and sear the meat on high heat for 5-6 minutes until the pinkness is almost gone
Add the water then bring to a boil and cover then cook on medium heat for 1 hour – 1 hour 30 minutes
Once most of the water has gone from the lamb masala and the lamb is almost cooked through remove the lid and cook for 5 minutes until any excess water has gone
When the lamb masala is almost finished in another pot bring a large pot of salted water to a boil then add the soaked rice and allow to simmer for 10-12 minutes until the rice is almost cooked (see note 2)
Once the lamb masala is finished layer the rice at the bottom of a pan then top with fried onions, coriander, lamb masala and repeat
Once layered cover the pot with a tea towel and then the lid before cook on low heat to finish cooking the rice off – this is known as the dum method of cooking
Remove the lid and tea towel and gently mix the pot without breaking the rice grains and spreading the masala thorough the mixture
Serve with a side of raita and your simple lamb biryani is ready!
