Lamb Ribs Biryani

In a small measuring cup, place rose water, saffron, and lemon juice then set aside.

For boiling rice: Wash the rice several times then soak it for 30 minutes.

In a deep pot, place plenty of water then add 1 tablespoon salt and 1 tablespoon corn oil. Place the pot on medium heat to boil the water strongly, add the rice, cardamom, salt, oil, cumin, cloves, and cinnamon, and cook for 7 minutes until the grains open then drain the rice and set aside.

For the lamb mixture: In a small bowl, place salt, pepper, turmeric, paprika, biryani spices, and cumin then mix to combine the spices and sprinkle half over the lamb ribs, tossing to coat them completely.

In a large thick-bottomed pot, place the oil then heat on medium heat.

Add the lamb ribs and cook on both sides until golden brown then remove and set aside.

To the same pot, add the onion and cook until light golden then add the green chili, garlic, and ginger, cook until fragrant, add the cinnamon, cardamom, bay leaves, yogurt, mint, and parsley, mix the ingredients then add back the lamb ribs, toss with the onion mixture, add the remaining spice mixture, cover the pot, and cook for 20 minutes.

In a deep pot, layer one-third of the rice at the bottom, add half of the lamb mixture, layer half of the remaining rice, add the remaining lamb with the onion mixture, top with the remaining rice, and pour the saffron mixture over it.

Cover the pot and cook on very low heat for 50 minutes until the biryani is done.

For serving: In a wide pan, place 2 tablespoons of oil then heat on medium heat.