Lamb Biryani

• plain yogurt↗1⁄2 cup
• garlic cloves↗2

  minced

• cayenne↗1⁄8 teaspoon
• ground cumin↗1⁄2 teaspoon
• black pepper↗1⁄4 teaspoon
• salt↗1 3⁄4 teaspoons
• boneless lamb, cut in 1/2 inch cubes↗1 lb
• butter↗3 tablespoons
• onion↗1

  sliced thinly

• ground coriander↗1⁄4 teaspoon
• turmeric↗1⁄4 teaspoon
• cloves↗5
• cinnamon stick↗1

  broken in half

• long grain basmati rice↗1 1⁄2 cups
• water↗2 3⁄4 cups
• cup raisins↗1⁄3
• cup cashews, chopped↗1⁄3

Step-by-step instructions

1. 1

   In a medium bowl, combine the yogurt, garlic, cayenne, cumin, black pepper and ½ teaspoon of the salt. Stir in the lamb.

2. 2

   In a large saucepan, melt the butter over moderate heat. Add the onion and cook until starting to soften, about 3 minutes.

3. 3

   Stir in the coriander, turmeric, cloves, cinnamon, rice, and the remaining salt. Cook, stirring, for 1 minute.

4. 4

   Add the lamb mixture to the pan. Stir in the water and raisins. Bring to a simmer.

5. 5

   Cover and simmer until the rice and lamb are almost done, 20 minutes. Remove from heat.

6. 6

   Let stand, covered, until the rice and lamb are just done, about 5 minutes. Stir in the cashews.