3cupsbasmati ricesoaked in 5 ½ cups water with 1 tsp salt for 1 hour
1tbspghee/butter
6-8saffron strands
¼cupcashew nut
¼cupsultanas
2-3cinnamon sticksbroken
8-10whole peppercorns
6-8cardamomscrushed
2bay leaves
2tbspginger garlic paste
500glamb filletsdiced
3onionsfinely sliced
½cupyogurt
1tspground turmeric
2tspground cumin
1tspchili powder
1tbspgaram masala
2tbspbiryani masala [optional]
1cupfrozen peas
1cupfrozen chopped spinach leaves
½cuplight pouring cream
1tspsalt
Instructions
Heat ghee in a pressure cooker [I use pressure cooker because it is super quick, gives me the freedom to go and do other things while it cooks itself and really tenderizes the meat. If you don't have access one, then a heavy-bottomed deep saucepan with a firm lid would do the trick].
Lightly fry cashew nut, sultanas, cinnamon, peppercorns, cardamoms, bay leaves and ginger garlic paste for a minute. Add lamb, onions and salt. Saute´ on high heat for 5-6 minutes till lamb is cooked and onions are glazed [It is very important to pan fry the lamb on high heat so that it browns on the outside and is still rare on the inside. This traps the moisture and retains its tenderness].
Add yogurt, turmeric, cumin, chilli powder, garam masala and biryani masala. Mix well and cook on medium heat for 4-5 minutes.
Add soaked rice, saffron, water, peas, spinach and cream. Adjust seasoning according to taste. Cover with the pressure cooker lid [or the regular lid if you are using a saucepan].
Cook without a whistle for 20-25 minutes on medium heat. Remove from heat and rest for 10 minutes. Garnish with mint leaves and serve hot with raita or sweet mango chutney.