Black Elaichi-infused Lamb Biryani:

Ingredients:

For Marinating the Lamb:

• 500g lamb, cut into pieces
• 1 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon black elaichi (black cardamom) powder
• 1 teaspoon red chili powder
• Salt to taste

For Rice:

• 2 cups basmati rice, soaked for 30 minutes
• Water for boiling
• 2-3 black elaichi pods
• Salt to taste

For Biryani Masala:

• 2-3 black elaichi pods
• 2-3 green elaichi pods
• 1-inch cinnamon stick
• 4-5 cloves
• 1 bay leaf

Other Ingredients:

• 2 large onions, thinly sliced and fried until golden brown
• 1/4 cup ghee
• Fresh coriander and mint leaves for garnish

Instructions:

1. Marinate the lamb pieces with yogurt, ginger-garlic paste, black elaichi powder, red chili powder, and salt. Let it marinate for at least 2 hours or overnight in the refrigerator.

2. Cook the soaked basmati rice in water with black elaichi pods and salt until it's 70% cooked. Drain the water.

3. In a pan, heat ghee. Add the biryani masala ingredients and sauté for a minute.

4. Add the marinated lamb and cook until the meat is browned.

5. In a large pot, layer the partially cooked rice over the lamb. Sprinkle fried onions and pour ghee over the rice.

6. Cover the pot with a tight-fitting lid and cook on low heat for about 20-25 minutes, allowing the flavors to meld and the rice to fully cook.

7. Garnish with fresh coriander and mint leaves.

Serve this aromatic Black Elaichi-infused Lamb Biryani with raita or a side salad for a sumptuous and flavorful meal.