1 - Grind the cashew, poppy seeds and cumin seeds into a smooth paste, using as little water as possible.
2 - Set aside.
3 - Deep fry the sliced onions when it is hot.
4 - Don’t overcrowd the oil.
5 - When the onions turn light brown, remove from oil and drain on paper towel.
6 - The fried onion will crisp up as it drains.
7 - Also fry the cashewnuts till golden brown.
8 - Set aside.
9 - Wash the rice and soak in water for twenty minutes.
10 - Meanwhile, take a big wide pan, add oil in medium heat, add the sliced onions, add the blended paste, to it add the green chillies, ginger garlic paste and garlic and fry for a minute.
11 - Then add the tomatoes and sauté them well till they are cooked and not mushy.
12 - Then to it add the red chilli powder, biryani powder, mint, coriander leaves and sauté them well.
13 - Add the yogurt and mix well.
14 - I always move the skillet away from the heat when adding yogurt which prevents it from curdling.
15 - Now after returning the skillet back to the stove, add the washed lamb and salt and ½ cup water and mix well.
16 - Cook for 1 hour and cook it covered in medium low heat or put it in a pressure cooker for 6 whistles.
17 - If the water is not drained totally, heat it by keeping it open.
18 - Take another big pan, add thrice the cup of rice you use, and boil it.
19 - When it is boiling high, add the rice, salt and jeera and mix well.
20 - After 7 minutes exact or when the rice is 80% done.
21 - Switch off and drain the rice.
22 - Now, the layering starts.
23 - To the lamb, pat and level it.
24 - Add the drained hot rice on the top of it.
25 - Garnish with fried onions, ghee, mint, coriander leaves and saffron dissolved in milk.
26 - Cover the dish and bake in a 350f oven for 15 minutes or till the cooked but not mushy.
27 - Or cook in the stove medium heat for 12 minutes and lowest heat for 5 minutes.
28 - And switch off.
29 - Mix and serve hot!
Notes
1.
30 - If you are cooking in oven, do make sure to cook in a big oven safe pan and cover it tight and then keep in oven for the final step.
31 - 2.
32 - You can skip biryani masala if you don’t have and add just garam masala (1 tsp and red chilli powder – 3 tsp instead of 1 tsp)
3.
33 - If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavors also.
