Lamb Biryani

Ingredients

• 12 Cashew nuts
• ½ tbsp Khus khus
• ½ tbsp Cumin seeds
• 3 sliced thinly Onions
• 2 tsp Ginger garlic paste
• 4 whole Garlic
• Leaves Mint
• Leaves Cilantro
• ½ tsp dissolved in ½ cup warm milk Saffron
• 2 tbsp Ghee
• 2 Cups Basmati rice
• ½ cup Full fat yogurt
• ½ Bay leaf
• 1 thin piece Cinnamon
• 3 Cloves
• 2 Cardamom
• 1 lb Lamb
• 1 tsp Red Chilli powder
• 1 tbsp Biryani masala

Instructions

1. Grind the cashew nuts, poppy seeds, and cumin seeds into a smooth paste using as little water as possible. Set aside.
2. Heat oil for frying in a deep pan. Fry the sliced onions in batches until light golden brown, without overcrowding the pan. Remove with a slotted spoon and drain on paper towels; the onions will crisp as they cool. Fry the cashews in the same oil until golden and set aside.
3. Rinse the basmati rice thoroughly and soak in water for 20 minutes, then drain.
4. Heat oil in a wide, heavy pan over medium heat. Add the sliced onions, the prepared paste, green chillies, ginger-garlic paste, and whole garlic cloves. Sauté for about 1 minute, stirring constantly.
5. Add the chopped tomatoes and cook until softened and thickened, but not mushy.
6. Stir in the red chilli powder, biryani masala, chopped mint, and coriander leaves. Cook for 1–2 minutes to release the aromas.
7. Remove the pan from the heat and add the yogurt, mixing well to prevent curdling. Return to low heat.
8. Add the lamb, season with salt, and pour in about ½ cup of water. Cover and cook over low heat for about 1 hour, until the meat is tender. Alternatively, cook in a pressure cooker until fully done. If excess liquid remains, simmer uncovered to reduce.
9. In a separate pot, bring water to a rolling boil using roughly 3 cups of water per cup of rice. Add salt and a little cumin, then add the soaked rice. Cook for about 7 minutes, until the rice is about 80% cooked. Drain well.
10. To assemble, level the lamb and sauce in the pan. Spread the hot rice evenly over the meat. Top with fried onions, fried cashews, ghee, mint, coriander, and saffron soaked in warm milk.
11. Cover tightly and cook on the stovetop over medium heat for about 12 minutes, then reduce to the lowest heat and cook for a further 5 minutes. Alternatively, bake in a tightly covered ovenproof dish at 180°C (350°F) for about 15 minutes.
12. Remove from the heat, gently mix, and serve the lamb biryani hot.

instructions_source: editorial-classic