Lamb Biryani

Ingredients

• 12cashew nuts, for grinding into paste; plus extra fried for garnish
• 1/2 tbsppoppy seeds, khus khus; for grinding into paste
• 1/2 tbspcumin seeds, for grinding into paste
• 3onions, thinly sliced; deep-fried until golden for garnish and base
• 2 tspginger garlic paste
• 4 clovegarlic, whole cloves
• green chillies
• tomatoes
• 1 tspred chilli powder
• 1 tbspbiryani masala, or substitute 1 tsp garam masala
• mint, handful of fresh leaves; for curry and garnish
• cilantro, handful of fresh leaves; for curry and garnish
• 1/2 cupfull-fat yogurt, added off the heat to prevent curdling
• 1 lblamb, bone-in or boneless, cut into pieces
• 2 cupbasmati rice, washed and soaked for 20 minutes
• 1 tbspcumin seeds, added to boiling salted water when cooking rice
• 1/2 leafbay leaf
• 1cinnamon, thin stick or piece
• 3cloves
• 2cardamom pods
• 1/2 tspsaffron, dissolved in 0.5 cup warm milk for layering
• 2 tbspghee, drizzled over layers

Method

1. 1

   Grind the cashew nuts, poppy seeds and cumin seeds into a smooth paste with as little water as possible. Set aside.

2. 6

   Move the pan off the heat, add the yogurt and mix well, then return to heat. Add the lamb, salt and 0.5 cup water. Stir, cover and cook on medium-low for 1 hour until the lamb is tender (or pressure cook for 6 whistles). If liquid remains, cook uncovered to evaporate.

3. 2

   Deep-fry the sliced onions in hot oil in small batches until light brown. Drain on paper towels — they will crisp as they cool. Fry the cashew nuts until golden. Set both aside.

4. 3

   Wash and soak the basmati rice in water for 20 minutes.

5. 4

   Heat oil in a large wide pan over medium heat. Add the sliced onions, the ground paste, green chillies, ginger garlic paste and whole garlic cloves. Fry for 1 minute.

6. 5

   Add the tomatoes and saute until cooked through but not mushy. Add the red chilli powder, biryani masala, mint and coriander and saute well.

7. 7

   Bring a large pot of salted water to a boil. Add the drained rice with cumin seeds and cook for exactly 7 minutes or until 80% cooked. Drain well.

8. 8

   Level the lamb in the pan. Layer the drained rice on top. Garnish with fried onions, ghee, mint, coriander and the saffron milk.

9. 9

   Cover tightly and bake in a 350F / 180C oven for 15 minutes, or cook on medium heat for 12 minutes then lowest heat for 5 minutes. Mix gently and serve hot.