Lamb Biryani

Steps

1. 1

   Make a smooth paste by grinding cashew nuts, poppy seeds and cumin seeds with as little water as possible; set aside.

2. 2

   Deep fry the sliced onions in hot oil until light brown; do not overcrowd the pan. Drain on paper towels and let the onions crisp up. Also fry the cashews until golden brown; set aside.

3. 3

   Wash the rice and soak in water for 20 minutes.

4. 4

   In a large wide pan, heat oil over medium heat; add sliced onions, the paste, green chilies, ginger-garlic paste and garlic; fry for 1 minute.

5. 5

   Add the tomatoes and sauté until they are cooked and not mushy.

6. 6

   Add red chilli powder, biryani masala, mint and cilantro; sauté. Add yogurt and mix well (remove from heat when adding yogurt to prevent curdling).

7. 7

   Return the skillet to heat, add the washed lamb and salt with ½ cup water; cook for 1 hour covered on medium-low heat, or pressure cook for 6 whistles; if the water remains, simmer uncovered to reduce.

8. 8

   In a separate large pan, boil three times the amount of rice you use. When boiling vigorously, add the rice, salt and cumin seeds; cook for about 7 minutes or until the rice is about 80% done; drain.

9. 9

   Layer the lamb in a dish, then top with the drained hot rice. Garnish with fried onions, ghee, mint, cilantro and saffron dissolved in milk.

10. 10

    Cover and bake in a 350°F 177 °C · 350 °F · Gas 4 · Medium heat oven for 15 minutes, or cook on the stove over medium heat for 12 minutes and then on the lowest heat for 5 minutes. Turn off, mix gently and serve hot.