Active Time
N/A
Total Time
N/A
Yield
Serves : 4
© Melanie Acevedo

How to Make It

Step 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.

Step 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.

Step 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.

Notes

Variation

Other nuts, such as almonds or pistachios, can easily stand in for the cashews.

Suggested Pairing

The spices here immediately indicate a Zinfandel from Napa or Sonoma, classic examples of which are redolent of the very same spices. The full body of these wines will match the intensity of the biryani nicely.

You May Like

Aggregate Rating value: 4

Review Count: 4482

Worst Rating: 0

Best Rating: 5