Lamb Biryani - cooking recipe

Ingredients

1/2 tsp saffron threads
1/2 cup milk
2 1/8 cups basmati rice
4 pods cardamom
4 None cloves
2 None bay leaves
1 None star anise
1 None cinnamon stick
2 tsp sea salt
1 tbsp extra virgin olive oil
2 None large onions, chopped
2/3 cup plain yogurt
12 leaves mint
1 tsp ginger, finely grated
1 clove garlic, crushed
1/2 tsp dried red chilies
1/2 tsp caraway seeds
None Pinch ground nutmeg
1 1/3 lbs lamb shoulder, diced
1/3 cup lime juice
.75 oz flaked almonds, toasted

Preparation

Soak the saffron threads in 2 tbsp of the milk; set aside.
Wash the rice and drain thoroughly. Put the rice into a large saucepan along with the cardamom pods, cloves, bay leaves, star anise, cinnamon stick and salt. Cover with 8 1/2 cups water and set aside for 20 mins.
Heat the olive oil in a small frying pan and cook the onions for 5 mins, or until softened. Remove from the heat and place in a bowl with the yogurt, mint, ginger, garlic, dried chilies, caraway seeds and nutmeg. Season to taste and stir to combine.
Put lamb into a Dutch oven and cover with the yogurt marinade. Cover and set aside for 30 mins.
Cook the soaking rice over high heat for 10 mins, or until it is half cooked. Remove from heat and drain thoroughly. Drizzle the saffron and milk over the marinating meat. Cover the meat with the rice and then sprinkle with the remaining milk and lime juice.
Cover and cook over high heat for 10-12 mins. Reduce the heat to low and cook for another 40 mins. Remove from heat and set aside for 10 mins.
Spoon the rice and lamb on to a serving platter and top with toasted almonds.