Lamb Biryani

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

Deep fry the sliced onions when the oil is hot. Don’t overcrowd the oil. When the onions turn light brown, remove from oil and drain on paper towel (the fried onion will crisp up as it drains). Also fry the cashewnuts till golden brown. Set aside.

Wash the rice and soak in water for twenty minutes.

Meanwhile, take a big wide pan, add oil over medium heat, add the sliced onions and the blended paste, then add the green chillies, ginger garlic paste and garlic and fry for a minute.

Add the tomatoes and sauté them well till they are cooked but not mushy.

Add the red chilli powder, biryani powder, mint, coriander leaves and sauté them well.

Add the yogurt and mix well (move the skillet away from the heat when adding yogurt, which prevents it from curdling).

Return the skillet to the stove, add the washed lamb, salt and ½ cup water and mix well. Cook for 1 hour covered over medium low heat, or in a pressure cooker for 6 whistles. If the water is not fully drained, heat it uncovered.

Take another big pan, add thrice the cup of rice you use, and boil it. When it is boiling hard, add the rice, salt and jeera and mix well. After exactly 7 minutes, or when the rice is 80% done, switch off and drain the rice.

Now the layering starts. Pat and level the lamb. Add the drained hot rice on top. Garnish with fried onions, ghee, mint, coriander leaves and saffron dissolved in milk.

Cover the dish and bake in a 350F oven for 15 minutes, or till cooked but not mushy. Or cook on the stove over medium heat for 12 minutes and on the lowest heat for 5 minutes, then switch off. Mix and serve hot.

Notes: if cooking in the oven, use a big oven-safe pan and cover it tightly for the final step. You can skip the biryani masala if you don’t have it and add just garam masala (1 tsp) and red chilli powder (3 tsp instead of 1 tsp). If it is too spicy at the end, squeeze in some lemon – it will reduce the heat and enhance the flavours.