Lamb Biryani

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Ingredients

1. 1/2 cup plain yogurt
2. 2 cloves garlic, minced
3. 1/8 teaspoon cayenne
4. 1/2 teaspoon ground cumin
5. 1/4 teaspoon fresh-ground black pepper
6. 1 3/4 teaspoons salt
7. 1 pound boneless lamb, cut into 1/2-inch cubes
8. 3 tablespoons butter
9. 1 onion, cut into thin slices
10. 1/4 teaspoon ground cardamom or ground coriander
11. 1/4 teaspoon turmeric
12. 5 cloves
13. 1 cinnamon stick, broken in half
14. 1 1/2 cups long-grain rice, preferably basmati
15. 2 3/4 cups water
16. 1/3 cup raisins
17. 1/3 cup chopped cashews

1. In a medium bowl, combine the yogurt with the garlic, cayenne, cumin, black pepper, and 1/2 teaspoon of the salt. Stir in the lamb.
2. In a large saucepan, melt the butter over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the cardamom, turmeric, cloves, cinnamon, rice, and the remaining 1 1/4 teaspoons salt. Cook, stirring, for 1 minute.
3. Add the lamb mixture to the pan. Stir in the water and raisins. Bring to a simmer. Cover and simmer until the rice and lamb are almost done, about 20 minutes. Remove from the heat. Let stand, covered, until the rice and lamb are just done, about 5 minutes. Stir in the cashews.