Lamb Biryani

Name: Lamb Biryani
Ingredients: 1/2 cup plain yogurt; 2 garlic cloves, minced; 1/8 teaspoon cayenne; 1/2 teaspoon ground cumin; 1/4 teaspoon black pepper; 1 3/4 teaspoons salt; 1 lb boneless lamb, cut in 1/2 inch cubes; 3 tablespoons butter; 1 onion, sliced thinly; 1/4 teaspoon ground coriander; 1/4 teaspoon turmeric; 5 cloves; 1 cinnamon stick, broken in half; 1 1/2 cups long grain basmati rice; 2 3/4 cups water; 1/3 cup raisins; 1/3 cup cashews, chopped

17 ingredients

6 steps

Ingredients

1/2 cup plain yogurt
2 garlic cloves, minced
1/8 teaspoon cayenne
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 3/4 teaspoons salt
1 lb boneless lamb, cut in 1/2 inch cubes
3 tablespoons butter
1 onion, sliced thinly
1/4 teaspoon ground coriander
1/4 teaspoon turmeric
5 cloves
1 cinnamon stick, broken in half
1 1/2 cups long grain basmati rice
2 3/4 cups water
1/3 cup raisins
1/3 cup cashews, chopped

Directions

1

In a medium bowl, combine the yogurt, garlic, cayenne, cumin, black pepper and 1/2 teaspoon of the salt. Stir in the lamb.
2

In a large saucepan, melt the butter over moderate heat. Add the onion and cook until starting to soften, about 3 minutes.
3

Stir in the coriander, turmeric, cloves, cinnamon, rice, and the remaining salt. Cook, stirring, for 1 minute.
4

Add the lamb mixture to the pan. Stir in the water and raisins. Bring to a simmer.
5

Cover and simmer until the rice and lamb are almost done, 20 minutes. Remove from heat.
6

Let stand, covered, until the rice and lamb are just done, about 5 minutes. Stir in the cashews.