Lamb Biryani

Steps

1. Start by grinding cashew nuts, poppy seeds, and cumin seeds into a smooth paste, using minimal water. Set this mixture aside.
2. Heat oil in a deep pan and fry the sliced onions until they turn light brown. Avoid overcrowding the pan. Remove the fried onions and drain on paper towels. Fry cashewnuts until golden brown and set aside.
3. Wash basmati rice and soak it in water for about twenty minutes.
4. In a large pan, heat oil over medium heat, add sliced onions, and the blended paste. Stir in green chillies, ginger garlic paste, and garlic, cooking for a minute.
5. Add tomatoes and sauté until they are well-cooked but not mushy.
6. Incorporate red chilli powder, biryani masala, mint, and cilantro, sautéing them together. Then, mix in yogurt, and remove from heat while doing so to prevent curdling.
7. Return the pan to the stove, add lamb, salt, and ½ cup of water, mixing everything well. Cook for 1 hour covered over medium-low heat, or use a pressure cooker for 6 whistles. If necessary, cook uncovered to evaporate excess water.
8. In another large pot, add three times the amount of soaked rice and boil. Once boiling, add the rice, salt, and 1 tbsp of cumin seeds. Cook for 7 minutes or until the rice is about 80% done, then drain.
9. Begin layering: pat the cooked lamb evenly and top with the drained hot rice. Garnish with fried onions, ghee, mint, cilantro, and saffron mixed in warm milk.
10. Cover and bake in a preheated oven at 350°F for 15 minutes until the rice is cooked but still firm, or cook on the stove over medium heat for 12 minutes followed by low heat for 5 minutes. Stir before serving hot!