Hyderabadi Lamb Dum Biryani

Heat oil generously in a deep pan. Fry the sliced onions in batches over medium heat, stirring often, until deep golden brown and crispy, about 15 minutes total. Drain on paper towels. These are your birista.

Marinate the lamb with yogurt, ginger-garlic paste, biryani masala, chili powder, turmeric, half the fried onions (crushed), half the mint, lemon juice, and salt. Let sit for at least 30 minutes.

Bring a large pot of water to a rolling boil with salt, cardamom pods, black cardamom, cloves, cinnamon, bay leaves, and star anise. Drain the soaked rice and parboil it until 70 percent cooked (the grain should still have a firm bite in the center), about 5-6 minutes. Drain immediately, reserving the whole spices in the rice.

In a heavy-bottomed pot or Dutch oven, heat ghee over medium heat. Spread the marinated lamb in an even layer on the bottom. Cook for 5 minutes without stirring to start building a base.

Layer the parboiled rice evenly over the lamb. Top with the remaining fried onions, remaining mint, chopped cilantro, slit green chilies, and drizzle the saffron milk all over in streaks.

Cover the pot with a tight-fitting lid. Seal the edges with dough or wrap tightly with aluminum foil under the lid to trap all steam.

Cook on high heat for 3 minutes to build steam, then reduce to the lowest possible heat. Cook undisturbed for 45 minutes.

Remove from heat and let rest, still sealed, for 10 minutes. Break the seal, gently fold the layers together from bottom to top with a flat spatula, being careful not to break the rice grains. Serve immediately.