Sanam Lamb Biryani

1. Marinate the lamb: Combine the lamb, spice mix, tomatoes, garlic paste, green chilies, cilantro, and yogurt. Mix thoroughly, cover, and refrigerate for 30 minutes.
2. Cook the onions: Heat the oil in a large, heavy-bottomed pot. Add the chopped onions and sauté until golden.
3. Cook the lamb: Add the lamb and marinade. Cover and cook gently, stirring occasionally and adding small amounts of water as needed, until the lamb is nearly tender.
4. Add the finishing flavors: Stir in the mint, lemon juice, and cooked potatoes.
5. Prepare the rice: Rinse the basmati rice. Boil separately until partially cooked, with a firm center, then drain.
6. Layer the biryani: Arrange the rice over the lamb mixture, scattering fried onions between layers. Finish with a layer of rice.
7. Steam gently: Cover tightly and cook over very low heat for approximately 20–30 minutes, until the rice is tender and the lamb is fully cooked. Use a heat diffuser if needed to prevent scorching.
8. Rest and serve: Remove from the heat and leave covered for 10 minutes. Gently spoon through the layers and serve with raita or salad.

Cooking time varies by lamb cut and piece size. Cook the lamb until nearly tender before layering so the rice stays fluffy.