|Boneless lamb||1 1⁄2 Pound, cut into small cubes|
|Vegetable oil||1⁄4 Cup (4 tbs) (To Fry Onions)|
|Blanched slivered almonds||2 Tablespoon|
|Saffron strands||1 Teaspoon, crushed|
|Hot milk||2 Tablespoon|
|Basmati rice||2 1⁄2 Cup (40 tbs), rinsed and drained|
|Salt||1 Teaspoon (To Taste)|
|Onion||1 Large, chopped|
|Garlic||4 Clove (20 gm), chopped|
|Chopped fresh ginger||1 Teaspoon|
|Cinnamon stick||3⁄4 Inch|
|Cardamom seeds||1⁄2 Teaspoon|
|Whole peppercorns||1⁄2 Teaspoon|
|Cumin seeds||2 Teaspoon|
|Coriander seeds||2 Teaspoon|
|Grated nutmeg||1 Pinch|
|Hard boiled eggs||1 , shelled and sliced|
|Plain low-fat yogurt||1 Cup (16 tbs)|
|Garlic paste||2 Teaspoon|
|Ginger paste||1 Teaspoon|
|Meat tenderizer||1 (Quantity As Per Label Instructions)|
|Salt||1 1⁄2 Teaspoon (To Taste)|
|Hot chili powder/Paprika||1 Teaspoon|
Place the lamb with all the marinade ingredients in a mixing bowl and combine thoroughly.
Cover and let marinate for at least an hour.
Heat the oil in a wok or pan over medium heat and fry the sliced onions until golden brown and crisp.
Remove with a slotted spoon and spread on paper towels.
To the same oil, add the raisins.
Remove them as soon as they swell (almost immediately) and place on paper towels.
Fry half the slivered almonds for a few seconds until golden and place on paper towels.
Remove the pan from the heat.
Soak the saffron in the hot milk and set aside.
Cook the rice in sufficient water until half-cooked.
Drain, then spread it on a large platter and sprinkle with a little salt.
Blend the chopped onion, garlic, ginger, remaining slivered almonds, and 3 tablespoons of water until smooth.
Heat 1 tablespoon of the oil from the onion pan with the butter in a heavy-bottomed pan over medium heat.
Add the whole spices and seeds, and saute for 10 seconds.
Add the onion and almond mixture, and stir-fry until golden brown.
If the onion sticks, sprinkle with a little water and continue stir-frying.
Stir in the marinated lamb and nutmeg, and cook, stirring, until it starts to bubble.
Reduce the heat to low, cover the pan tightly, and cook for 45-60 minutes or until the lamb is tender and about a cup of sauce remains.
Remove from the heat.
Preheat the oven to 300°F.
To layer the biryani, use an ovenproof dish with a tight-fitting lid.
Spoon some sauce from the cooked lamb into the bottom of the dish.
Next spread half the cooked rice over and top it with the lamb and sauce.
Sprinkle with the fried onions (saving a little for garnish) and top with the remaining rice.
Spoon the saffron mixture over the rice.
Cover the dish first with foil and then with the lid.
Bake in the middle of the oven for an hour.
Remove from the oven and let stand for a few minutes.
Before serving, gently stir the biryani.
Serve on a platter, garnished with the sliced egg, fried raisins, almonds, and onions.
Serve with tarka dal and kachoomber raita.