Lamb Biryani

Grind the cashew, poppy seeds and cumin seeds into a smooth paste, using as little water as possible

Deep Frire the sliced onions when it is hot

Don’t overcrowd the oil

When the onions turn light brown, Retirer from oil and Égoutter on paper towel

The fried Oignon will crisp up as it drains

Also Frire the cashewnuts till golden brown

Laver the Riz and soak in water for twenty minutes.

Meanwhile, take a big wide pan, Ajouter oil in medium Chauffer, Ajouter the sliced onions, Ajouter the blended paste, to it Ajouter the green chillies, ginger Ail paste and Ail and Frire for a minute.

Then Ajouter the tomatoes and sauté them well till they are cooked and not mushy.

Then to it Ajouter the red chilli powder, biryani powder, mint, coriander leaves and sauté them well.

Ajouter the Yaourt and Mélanger well

I always move the skillet away from the Chauffer when adding Yaourt which prevents it from curdling.

Now after returning the skillet back to the stove, Ajouter the washed Agneau and Sel and ½ Tasse water and Mélanger well

Cuire for 1 hour and Cuire it covered in medium low Chauffer or put it in a pressure cooker for 6 whistles

If the water is not drained totally, Chauffer it by keeping it open.

Take another big pan, Ajouter thrice the Tasse of Riz you use, and Bouillir it

When it is boiling high, Ajouter the Riz, Sel and jeera and Mélanger well

After 7 minutes exact or when the Riz is 80% done

Switch off and Égoutter the Riz.

Now, the layering starts

To the Agneau, pat and level it

Ajouter the drained hot Riz on the top of it

Garnir with fried onions, ghee, mint, coriander leaves and saffron dissolved in Lait.

Couvrir the dish and Cuire au four in a 350f oven for 15 minutes or till the cooked but not mushy

Or Cuire in the stove medium Chauffer for 12 minutes and lowest Chauffer for 5 minutes

And switch off

Mélanger and Servir hot!

If you are cooking in oven, do make sure to Cuire in a big oven safe pan and Couvrir it tight and then keep in oven for the final step.

You can skip biryani masala if you don’t have and Ajouter just garam masala (1 tsp and red chilli powder – 3 tsp instead of 1 tsp)

If it is spicy in the end, squeeze some Citron, it will reduce the Chauffer and enhance the flavors also.