Lamb Biryani

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Grind the cashew, poppy seeds and cumin seeds into a smooth paste, using as little water as possible. Put to one side.
2. 2Deep fry the sliced onions when it is hot. Don’t overcrowd the oil. When the onions turn light brown, remove from oil and tip into a colander and drain on paper towel. The fried onion will crisp up as it drains.
3. 3Also fry the cashewnuts till golden brown. Keep to one side.
4. 4Wash the rice and soak in water for twenty minutes.
5. 5Meanwhile, 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.
6. 6After that, add the tomatoes and sauté them well till they are cooked and not mushy.
7. 7Next, to it add the red chilli powder, biryani powder, mint, coriander leaves and sauté them well.
8. 8Add the yogurt and stir until everything is combined. I always move the skillet away from the heat when adding yogurt which prevents it from curdling.
9. 9Now after returning the skillet back to the stove, add the washed lamb and salt and ½ cup water and mix until combined.
10. 10Let it cook for 1 hour and cook it covered in medium low heat or put it in a pressure cooker for 6 whistles. If the water is not drained totally, heat it by keeping it open.
11. 11Take another big pan, add thrice the cup of rice you use, and boil it. When it is boiling high, add the rice, salt and jeera and stir until everything is combined. After 7 minutes exact or when the rice is 80% done.
12. 12Switch off and tip into a colander and drain the rice.
13. 13Now, the layering starts. To the lamb, pat and level it. Add the drained hot rice on the top of it. Top with fried onions, ghee, mint, coriander leaves and saffron dissolved in milk.
14. 14Cover the dish and bake in a 180°C / 350°F oven for 15 minutes or till the cooked but not mushy. Or cook in the stove medium heat for 12 minutes and lowest heat for 5 minutes. And switch off. Mix and dish up hot!
15. 15Notes.
16. 16If 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.
17. 17You 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).
18. 18If it is spicy in the end, squeeze some lemon, it will turn the heat down and enhance the flavors also.