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Lamb Biryani (indian)

ingredients

1/2 cup plain Yogurt
2 Cloves Garlic, minced
1/8 teaspoon cayenne
1/2 teaspoon ground Cumin
1/4 teaspoon fresh ground black Pepper
1 3/4 teaspoons Salt
1 pound boneless lamb cut into 1/2 inch cubes
3 tablespoons Butter
1 onion, cut into thin slices
1/4 teaspoon ground cardamom or ground coriander
1/4 teaspoon turmeric
5 cloves
1 Cinnamon stick, broken in half
1 1/2 cups long grain rice, preferably basmati
2 3/4 cups water
1/3 cup Raisins
1/3 cup chopped cashew nuts

method

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.

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 ¼ teaspoons salt. Cook, stirring, for 1 minute.

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.

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