Ingredients
1/2 c. plain yogurt
2 cloves garlic
tsp. cayenne
1/2 tsp. ground cumin
1/4 tsp. fresh-ground black pepper
1 3/4 tsp. salt
1 lb. boneless lamb
3 tbsp. butter
1 onion
1/4 tsp. ground cardamom or ground coriander
1/4 tsp. turmeric
5 cloves
1 cinnamon stick
1 1/2 c. long-grain rice
2 3/4 c. water
c. raisins
c. chopped cashews
Preparation
Step 1In a medium bowl, combine the yogurt with the garlic, cayenne, cumin, black pepper and 1/2 teaspoon of the salt. Stir in the lamb.Step 2In 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 1/4 teaspoons salt. Cook, stirring, for 1 minute.Step 3Add 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.Step 4Variation: Other nuts, such as almonds or pistachios, can easily stand in for the cashews.Step 5Wine Recommendation: The spices here immediately indicate a zinfandel from Napa or Sonoma, classic examples of which are redolent of the very same spices. The full body of these wines will match the intensity of the biryani nicely.
