Lamb Biryani

Ingredients

• 12cashew nuts, 8 ground into the paste, 4 fried to finish
• 1/2 tbsppoppy seeds, khus khus; for grinding into paste
• 1/2 tbspcumin seeds, for grinding into paste
• 3onions, thinly sliced and deep-fried; half for the curry, half to finish
• 2 tspginger garlic paste
• 4 clovesgarlic, whole cloves
• 2green chilies, slit lengthwise
• 2tomatoes, chopped
• 1 tspred chili powder
• 1 tbspbiryani masala, or substitute 1 tsp garam masala
• 1/2 cupmint, leaves, loosely packed; half for the curry, half to finish
• 1/2 cupcilantro, leaves, loosely packed; half for the curry, half to finish
• 1/2 cupfull-fat yogurt, added off the heat to prevent curdling
• 1 lblamb, bone-in or boneless, cut into pieces
• 2 cupsbasmati 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, crumbled into the warm milk
• 2 tbspghee, drizzled over layers
• 2 cupsvegetable oil, for deep-frying the onions
• 2 tbspvegetable oil, for the curry
• salt, for the lamb and the rice water
• 1/2 cupwater, for the lamb
• 1/2 cupmilk, warm, for the saffron

Method

1. 1

   Wash the rice in several changes of cold water until it runs almost clear, then cover it with fresh water and leave it to soak for 20 minutes while you carry on. Warm the milk and crumble in the saffron.

2. 2

   Grind 8 of the cashews with the poppy seeds and ½ tbsp of cumin seeds to a smooth paste, using as little water as possible.

3. 3

   Heat the frying oil in a deep pan over medium-high heat to 350°F and fry the onions in small batches for 4 to 6 minutes each, until light brown. Drain on paper towels — they crisp as they cool — then fry the last 4 cashews for about 1 minute until golden, and turn off the heat.

4. 4

   Heat 2 tbsp of oil in a large, wide pan with a tight lid over medium heat. Add half the fried onions, the cashew paste, green chilies, ginger garlic paste and whole garlic and fry for 1 minute, stirring.

5. 5

   Add the tomatoes and cook for about 5 minutes, until soft but not mushy. Stir in the chili powder, biryani masala and half the mint and cilantro, and cook for 1 minute.

6. 6

   Take the pan off the heat and stir in the yogurt so it doesn't curdle, then put it back on with the lamb, a good pinch of salt and the ½ cup of water. Cover and cook on medium-low for about 1 hour, until the lamb is tender, or give it 6 whistles in a pressure cooker; if liquid remains, cook uncovered for a few minutes.

7. 7

   When the lamb has about 15 minutes left, bring a large pot of well-salted water to a boil — about 6 cups.

8. 8

   Drain the soaked rice and add it to the boiling water with the 1 tbsp of cumin seeds, bay leaf, cinnamon, cloves and cardamom pods. Boil for exactly 7 minutes, until about 80% cooked with a firm core, then drain well.

9. 9

   Level the lamb and spread the hot rice over it. Scatter with the rest of the fried onions, the fried cashews and the remaining mint and cilantro, drizzle with the ghee and spoon the saffron milk over in streaks.

10. 10

    Cover tightly with the lid (foil under it if it doesn't seal) and cook over medium heat for 12 minutes, then on the lowest heat for 5, until the rice is tender and steaming. Fluff it gently from the edge to mix the layers and serve hot.

Nutrition per serving