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Lamb Biriyani

Ingredients

Masala:

3/4 cup grated unsweetened coconut 
2 teaspoons white poppy seeds, optional 
10 to 12 fresh curry leaves, optional 
1 to 2 teaspoons chopped fresh green chili 
3 tablespoons Laxmi Brand vegetable oil 
3 tablespoons Laxmi Brand ghee
3 cups thinly sliced onions 
1 tablespoon minced garlic 
1 tablespoon minced ginger

Ground masala:

2 teaspoons Laxmi Brand coriander 
1 teaspoon Laxmi Brand cumin 
1/2 teaspoon black pepper 
1/4 teaspoon cayenne 
1 1/2 teaspoons Laxmi Brand Garam Masala 
2 teaspoons salt 
1/4 cup plain Laxmi Brand desi yogurt 
2 tablespoons fresh lime juice 
1/2 cup chopped fresh cilantro 
1/2 cup chopped fresh mint 
2 pounds boned leg of lamb, cut into 3/4-inch cubes (about 4 cups)

Rice:

3 cups Kohinoor basmati rice 
2 teaspoons salt

Garnish:

2 tablespoons Laxmi Brand vegetable oil 
2 tablespoons Laxmi Brand ghee 
2 cups thinly sliced onions 
1/2 cup broken cashew pieces 
1/2 cup golden raisins 
4 large hard-boiled eggs, halved

Instructions

In a blender or mini food processor combine the coconut, poppy seeds, curry leaves, green chili, and 1/2-cup water. Set aside.

Heat 3 tablespoons oil and 3 tablespoons ghee in a wide frying pan over medium-high heat. Add 3 cups onions and sauté until the edges are lightly browned. Put in the garlic and ginger and continue frying about 3 minutes, until you smell the aroma and the onions are brown. Stir in the ground masala, garam masala, salt, and coconut paste and fry for 2 to 3 minutes. Add the yogurt, lime juice, cilantro, and mint. Stir over medium-high heat for 2 to 3 minutes. Now put in the lamb pieces and stir. When the mixture comes to a boil, reduce the heat, cover, and simmer for 30 to 40 minutes, until the meat is tender. Stir occasionally.

In a large bowl, wash the rice in many changes of water until the water no longer appears cloudy. Drain thoroughly.

Prepare the garnish by heating 2 tablespoons oil and 2 tablespoons ghee in a frying pan. Add the 2 cups onions and fry over medium-high heat, stirring constantly, until they turn deep reddish brown and crisp (10 to 15 minutes). Remove the onions to a plate with a slotted spoon. Fry the cashews in the remaining oil until brown. Remove the nuts with a slotted spoon and repeat with the raisins. Set aside.

Prepare the rice by combining the 2 teaspoons salt, the drained rice, and 5 cups water in a large heavy pan with a tight-fitting lid. Bring to a boil, cover, and simmer 20 minutes on low heat. Remove from the heat.

Preheat the oven to 350 degrees F.

Sprinkle one third of the fried onions, cashews, and raisins on top of rice, then add half the lamb mixture.

Continue to layer with one third of the rice, one third of the garnish, all the remaining lamb, and finally the last third of rice. Reserve the last third of the garnish for later. Seal the top with foil, then place the lid over the foil. Bake for 30 minutes.

Spoon onto a large platter and garnish with the remaining fried onions, cashews, and raisins. Place the halved boiled eggs, yolk up, around the edges of the platter. Serve immediately.