whole cilantro leaves and toasted chopped cashew nutsto garnish
Place the meat in a bowl. Season with all the marinating ingredients. Leave to marinate for at least an hour.
Heat half of the ghee or butter in a pan. Cook the mint leaves and cilantro until softened, about two minutes. Set aside.
In an oil-free pan, toast the cloves, cardamon, fennel seeds, start anise and coriander seeds until nutty in aroma. Cool a bit then grind. You can use a mortar and pestle if you’re feeling rustic — I prefer the food processor.
Heat the remaining half of the ghee or butter. Saute the ground spices with the onion and garlic.
Add the rice and stir to coat each grain with oil.
Pour in the remaining cup of yogurt, half cup of broth and the lime or lemon juice. Sprinkle with salt; how much depends on how well-seasoned the broth is.
Scoop out about half of the rice. Scatter the carrot and peas over the rice in the pan, followed by the mint leaves and cilantro. Cover with the rice that had been scooped out.
Scatter the meat — with the marinade — on top of the second layer of rice.
Cover tightly and cook over medium-low heat for 45 minutes to an hour. No peeking. The juice of the meat and the marinade will drip down slowly into the rice and vegetables as they all cook in the steam and pressure inside the covered pan. That’s the secret so no peeking and no stirring.
After 45 minutes, remove the lid and test the rice and meat for doneness. If longer cooking is needed and the liquids have dried out, pour in the remaining quarter cup of broth, replace the cover and cook for another 15 minutes.
Stir lightly when done to separate the rice grains.
Garnish the lamb biryani with cilantro and toasted cashew nuts before serving.
Easy Lamb Biryani printed from https://casaveneracion.com/easy-lamb-biryani/ for personal use only. Not for republication nor distribution.