Instruction

• 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 it 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 in medium heat, add the sliced onions, add the blended paste, to it add the green chillies, ginger garlic paste and garlic and fry for a minute
• Then add the tomatoes and sauté them well till they are cooked and not mushy
• Then to it add the red chilli powder, biryani powder, mint, coriander leaves and sauté them well
• Add the yogurt and mix well
• I always move the skillet away from the heat when adding yogurt which prevents it from curdling
• Now after returning the skillet back to the stove, add the washed lamb and salt and ½ cup water and mix well
• Cook for 1 hour and cook it covered in medium low heat or put it in a pressure cooker for 6 whistles
• If the water is not drained totally, heat it by keeping it open
• Take another big pan, add thrice the cup of rice you use, and boil it
• When it is boiling high, add the rice, salt and jeera and mix well
• After 7 minutes exact or when the rice is 80% done
• Switch off and drain the rice
• Now, the layering starts
• To the lamb, pat and level it
• Add the drained hot rice on the top of it
• 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 the cooked but not mushy
• Or cook in the stove medium heat for 12 minutes and lowest heat for 5 minutes
• And switch off
• Mix and serve hot! Notes 1
• If you are cooking in oven, do make sure to cook in a big oven safe pan and cover it tight and then keep in oven for the final step
• You can skip biryani masala if you don’t have and add just garam masala (1 tsp and red chilli powder – 3 tsp instead of 1 tsp) 3
• If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavors also