Lamb Biryani - cooking recipe

Ingredients

3 lb boneless lamb shoulder, cut into 3/4 inch cubes
2 inches fresh ginger, finely grated
3 cloves garlic, minced
2 None small fresh red chilies, finely chopped
3 tsp garam masala
2 tbsp fresh cilantro, chopped + extra leaves, to serve
1 pinch ground turmeric
1/2 tsp ground cayenne
1 cup thick yogurt
6 tbsp ghee (clarified butter) or butter
1 1/3 cups sliced almonds
1/3 cup raisins
3 None large onions, thickly sliced
18 oz basmati rice, washed, drained
1 large pinch saffron threads
2 tbsp hot milk

Preparation

Combine lamb, ginger, garlic, chilies, garam masala, cilantro, turmeric, cayenne, 1 tsp salt and yogurt. Cover and refrigerate overnight.
Heat 3 tbsp ghee in a large, heavy-bottomed saucepan. Fry almonds and raisins until lightly browned. Set aside.
Add remaining ghee, cook onion, covered, over medium heat for about 5 mins, or until soft. Remove lid and cook for another 5 mins, or until lightly browned. Set aside 1/2 onion mixture.
Add lamb and marinade to remaining onion in pan and cook, stirring, until lamb is lightly browned. Add 1 cup water, bring to a boil then simmer, covered, stirring occasionally, for 1 hour. Remove lid and simmer, uncovered, for another 30 mins, or until lamb is tender. Season.
Meanwhile, cook rice in boiling, salted water for about 5 mins, or until half-cooked. Drain.
Combine saffron and milk in a small bowl. Set aside for 15 mins to infuse.
Preheat oven to 180\u00b0F. Transfer 1/2 lamb mixture to a large greased baking dish, top with 1/2 the rice then remaining lamb and rice. Drizzle saffron milk mixture over top, cover tightly with greased foil and a lid. Bake for about 40 mins, or until rice is tender.
Serve biryani topped with reheated reserved onions, almond mixture and cilantro leaves.