Lamb Biryani

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

2. Deep fry the sliced onions in hot oil until light brown. Drain on paper towels to crisp up. Also fry the cashewnuts until golden brown and set aside.

3. Wash the rice and soak in water for twenty minutes.

4. In a big wide pan over medium heat, add oil and sauté sliced onions. Add the blended paste, green chillies, ginger garlic paste, and garlic. Fry for a minute.

5. Add tomatoes and sauté until cooked but not mushy.

6. Add red chilli powder, biryani powder, mint, and coriander leaves; sauté well.

7. Add the yogurt and mix well. Tip: move the skillet away from the heat when adding yogurt to prevent curdling.

8. Return the skillet to the stove. Add the washed lamb, salt, and ½ cup water. Mix well. Cook covered on medium-low heat for 1 hour, or use a pressure cooker for 6 whistles. If liquid remains, reduce it by heating uncovered.

9. In another big pan, boil water (three times the volume of rice). Add rice, salt, and jeera. Cook for exactly 7 minutes (until 80% done). Switch off and drain the rice.

10. Layering: Level the lamb in the pan. Add the drained hot rice on top. Garnish with fried onions, ghee, mint, coriander leaves, and the saffron milk.

11. Cover the dish and bake in a 350°F oven for 15 minutes, or cook on the stove (12 minutes medium heat, followed by 5 minutes lowest heat). Mix gently and serve hot.

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