Lamb Biryani - cooking recipe

Ingredients

3 1/4 lbs boneless lamb shoulder, cut into 3/4-inch cubes
1 piece ( 2 inches) ginger, peeled and finely grated
3 cloves garlic, crushed
2 None fresh red bird's-eye chili peppers, finely chopped
1 cup Greek yogurt
2 tbsp coarsely chopped fresh cilantro, plus additional leaves, for garnish
1 tbsp garam masala
1/4 tsp ground turmeric
1/2 tsp cayenne pepper
1 tsp sea salt
5 tbsp ghee or butter
1 cup sliced almonds
1/3 cup golden raisins
3 None onions, thickly sliced
2 1/2 cups basmati rice, rinsed
None None Large pinch saffron threads
2 tbsp milk, warmed

Preparation

Combine lamb, ginger, garlic, chili peppers, yogurt, cilantro, spices and salt in a large bowl. Cover; refrigerate overnight.
Heat half the ghee in a Dutch oven on medium heat. Cook almonds and raisins until lightly browned. Remove from pan with a slotted spoon.
Heat remaining ghee in same pan on medium heat. Cook onions, covered, for 5 mins, or until soft. Remove cover; cook for 5 mins, or until lightly browned. Remove half the onions from pan.
Add lamb mixture to pan; cook, stirring, until lamb is lightly browned. Add 1 cup water; bring to a boil. Reduce heat to low; simmer, covered, stirring occasionally, for 1 hour. Remove cover; simmer for 30 mins, or until lamb is tender. Season to taste.
Meanwhile, cook rice in a saucepan of boiling, salted water for 5 mins, or until partially cooked; drain.
Combine saffron and milk in a small bowl; let stand for 15 mins.
Preheat the oven to 350\u00b0F. Spread half the lamb mixture in an oiled 3 1/2-quart baking dish. Top with half the rice, then remaining lamb, then remaining rice. Drizzle saffron milk mixture over rice; cover tightly with oiled foil and lid. Bake for 40 mins, or until rice is tender.
Serve biryani topped with reheated reserved onion, almond mixture and additional cilantro leaves.