Lamb Biryani

Video

Preparation

1. Grind the cashews, poppy seeds and cumin seeds into a smooth paste with as little water as possible, then set aside.
2. Deep-fry the sliced onions in hot oil, without overcrowding, until light brown, then drain on paper towel (they'll crisp as they cool). Also fry the cashews until golden, and set aside.
3. Wash the rice and soak in water for twenty minutes.
4. Meanwhile, heat oil in a big wide pan over medium heat, add the sliced onions, then the ground paste, the green chillies, ginger-garlic paste and garlic, and fry for a minute. Add the tomatoes and sauté well until cooked but not mushy.
5. Add the red chilli powder, biryani masala, mint and coriander and sauté well. Add the yogurt and mix well, moving the pan off the heat as you add it to prevent curdling.
6. Return to the heat, add the washed lamb, salt and ½ cup water, and mix well. Cook, covered, over medium-low heat for 1 hour (or pressure cook for 6 whistles), heating uncovered at the end if any water remains.
7. In another big pan, boil three times the volume of water for the rice. When boiling hard, add the rice, salt and cumin, mix, and cook for exactly 7 minutes or until 80% done, then drain.
8. To layer, pat and level the lamb, then spread the drained hot rice on top. Garnish with the fried onions, ghee, mint, coriander, and the saffron dissolved in milk.
9. Cover and bake in a 350°F oven for 15 minutes until cooked but not mushy (or cook on the stove over medium heat for 12 minutes and lowest heat for 5 minutes). Mix and serve hot. If too spicy at the end, a squeeze of lemon reduces the heat and lifts the flavours.