Lamb Biryani

Method

1. 01

   Heat ghee in a Dutch oven over medium heat. Cook onions for 20 minutes, stirring, until deeply golden. Add cashews for the final 2 minutes, then reserve half the onions and all the nuts.

2. 02

   Add ginger and garlic to the pot and cook for 1 minute. Add tomatoes, cumin, garam masala, cayenne, cinnamon stick and cardamom pods; cook for 4 minutes until the tomatoes soften.

3. 03

   Reduce the heat to low and stir in yogurt. Add lamb shoulder, 1 tsp salt and measured water. Cover and simmer for 80-90 minutes until fork-tender and above 145°F; uncover for the final 10 minutes so the gravy thickens.

4. 04

   Soak rice in water for 20 minutes, then drain. Bring a large pot of water to a boil with the remaining salt. Boil rice for 5 minutes until partly tender but firm in the center, then drain immediately.

5. 05

   Heat the oven to 350°F (180°C). Steep saffron in the warm milk for 5 minutes. Spread rice over the lamb, then scatter with reserved onions, cashews, mint and cilantro. Drizzle with saffron milk.

6. 06

   Cover tightly and bake for 25 minutes until the rice is tender and steaming. Rest covered for 10 minutes, then lift portions from the bottom to keep the layers visible. Remove the whole spices as you serve.