- 650 grams lamb (from the leg)
- 1 onion
- 7 tablespoons Ghee (plus more for greasing the casserole)
- 2 teaspoons freshly grated ginger
- 3 garlic (pressed)
- 6 Cardamom
- 5 cloves
- 1 piece Cinnamon stick (2-3 cm)
- Cumin (ground 1/2 teaspoon)
- Turmeric (ground 1/2 teaspoon)
- Chili powder
- 150 grams Yogurt (0.1% fat)
- 150 milliliters Beef broth
- 300 grams Basmati rice
- 50 grams raisins
- 6 tablespoons Cashews
- 4 tablespoons milk
- ½ teaspoon Saffron
Cut the lamb into bite-sized pieces. Peel onions and finely dice. Heat 4 tablespoons of ghee in a saucepan and saute half of the onions until soft. Add the ginger, cardamom, garlic, cloves, cinnamon and lamb and cook, stirring occasionally until the meat is lightly browned. Add the ground spices, yogurt and broth, season with salt, cover, and simmer on low heat, stirring occasionally until the meat is tender, 45-60 minutes.
Heat a tablespoon of ghee in a saucepan and saute the remaining onions until soft. Rinse rice in a sieve under running water and add to the onions. Add twice the amount of salted water as rice, bring to a boil and simmer on low heat for about 5 minutes. Cover the pan and remove from the heat.
Place the meat in a greased casserole. Drain the rice and mix with raisins. Heat the milk, saffron and 2 tablespoons of ghee in a saucepan and add to the rice. Spoon into the casserole and place the meat on top.
Preheat the oven to 180°C (approximately 350°F). Cover the casserole and bake until the meat is tender, about 1 hour. In a small skillet, heat 1 tablespoon of ghee and toast the cashews until deeply roasted. Arrange the biriyani on plates and serve sprinkled with the toasted cashews.