Instructions
Begin by grinding the cashews, poppy seeds, and cumin seeds into a smooth paste with the minimum amount of water to retain richness and texture. Set this fragrant paste aside for later use. Heat oil in a deep pan and carefully add the thinly sliced onions in batches to avoid overcrowding. Fry them until they turn a beautiful light golden brown and then drain on paper towels; this ensures crispiness. Similarly, fry the cashews until they achieve a lovely golden hue and set them aside. Rinse the basmati rice thoroughly and soak it in water for 20 minutes to help achieve that fluffy, separate grain texture after cooking. In a large, wide pan over medium heat, warm some oil and add the sliced onions, followed by the prepared paste. To this, add green chillies, ginger-garlic paste, and whole garlic cloves, sautéeing all ingredients for about a minute to develop an aromatic base. Add the chopped tomatoes, cooking them down until soft but not mushy, allowing the flavors to intensify. Incorporate red chili powder, biryani masala, fresh mint, and coriander leaves, stirring thoroughly to meld the spices and herbs. Next, mix in the yogurt slowly; to avoid curdling, temporarily remove the pan from heat while adding the yogurt, then return the pan to the stove. Add the washed lamb, salt, and half a cup of water. Stir gently to combine everything, then cover and cook over medium-low heat for one hour, or alternatively pressure cook for six whistles. If excess liquid remains, simmer it uncovered to reduce the sauce to your desired consistency. In another large pan, bring water to a vigorous boil, add salt and cumin seeds, then add the soaked rice. Boil the rice for exactly seven minutes until it’s about 80% cooked, then drain well to prevent sogginess. Now begins the layering: evenly spread the cooked lamb mixture in the pan and level it carefully. Pile the hot, drained rice on top evenly. Garnish with the crispy fried onions, fried cashews, fresh mint and coriander leaves, a drizzle of fragrant ghee, and saffron-soaked milk for a luxurious finish. Cover the pan tightly and bake in a 350°F oven for about 15 minutes until fully cooked but rice remains separate and fluffy. Alternatively, place the covered pan on the stovetop, cooking on medium heat for 12 minutes then reduce to the lowest heat for 5 minutes before switching off. Allow the biryani to rest briefly, then gently mix before serving to distribute the layers without breaking the rice grains. Serve piping hot, perhaps accompanied by a tangy yogurt raita or a crisp salad. Tips: - Use a heavy-bottomed, oven-safe pan to ensure even cooking and avoid burning the bottom layer. - If biryani masala is unavailable, substitute with garam masala and increase red chili powder to maintain flavor. - To temper any excess heat from spices, a squeeze of fresh lemon juice brightens the dish and balances spice levels perfectly.
