Lamb Biryani

Ingredients:

• 3 tbsp. basmati rice
• 2 teaspoons of salt
• 900 g of boneless leg of lamb, diced into 2 cm cubes (about 4 cups)

Masala paste:

• 3/4 cup unsweetened coconut flakes
• 2 tsp white poppy seeds (optional)
• 10 - 12 fresh curry leaves (optional)
• 1 - 2 tsp chopped fresh green chili pepper (serrano or Thai), to taste
• 3 tablespoons of vegetable oil
• 3 tablespoons ghee (see recipe below)
• 3 cups thinly sliced ​​onion
• 1 tbsp. minced garlic
• 1 tbsp. chopped ginger
• Ground Masala Spice Mix:
  2 tsp coriander
• 1 tsp cumin
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1.5 tsp Garam Masala spice mix (see below)
• 2 teaspoons of salt
• 1/4 cup natural yogurt
• 2 tablespoons fresh lime juice
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh mint
• Garam Masala Spice Mix:
  4 whole star anise
• 2 teaspoons fennel seeds
• 2 tsp ground cinnamon
• 2 tsp ground cloves
• 2 tsp ground cardamom
• 1 teaspoon ground nutmeg

For sprinkling:

• 2 tablespoons of vegetable oil
• 2 tbsp ghee
• 2 cups thinly sliced ​​onions
• 1/2 cup chopped cashews
• 1/2 cup light raisins
• 4 hard-boiled eggs, halved
• Ghee (brown butter):
  225 g butter

Preparation:

1. In a blender or small food processor, combine coconut, poppy seeds, curry leaves, green chili, and 1/2 cup water (or more) to form a pesto-like paste.
2. In a wide skillet, heat 3 tablespoons of vegetable oil and 3 tablespoons of ghee over medium-high heat. Add 3 tablespoons of onion and fry until the edges are lightly browned. Add the garlic and ginger and continue to fry for about 3 minutes, until fragrant and the onion is golden brown.
   
   Add the ground masala paste, garam masala, salt, and coconut paste and cook for 2-3 minutes. Add the yogurt, lime juice, cilantro, and mint. Cook, stirring, over medium-high heat for 2-3 minutes.
   
   Add the lamb pieces and stir. When the mixture begins to boil, reduce the heat, cover the pan with a lid, and simmer for 30-40 minutes until the meat is tender. Stir occasionally.
3. Prepare the topping. Heat 2 tablespoons of vegetable oil and 2 tablespoons of ghee in a frying pan. Add 2 tablespoons of onion and fry over medium-high heat, stirring constantly, until crisp and a rich reddish-brown (10-15 minutes).
   
   Using a slotted spoon, transfer the onion to a plate. Fry the cashews in the remaining oil until browned. Remove the nuts with a slotted spoon and repeat with the raisins.
4. In a large bowl, rinse the rice, changing the water several times until the water runs clear. Strain thoroughly.
   
   Prepare the rice by combining 2 teaspoons of salt, strained rice, and 5 cups of water in a large, heavy saucepan with a tight-fitting lid. Bring to a boil, cover, and simmer for 20 minutes over low heat. Remove from heat.
5. Preheat oven to 180°C.
   
   Stir the rice and spread 1/3 of it in the bottom of a casserole dish or roasting pan with a tight-fitting lid. Sprinkle the rice with 1/3 of the fried onions, cashews, and raisins, then add half the lamb.
   
   Continue layering 1/3 of the rice, toppings, and remaining lamb, then layer the last third of the rice. Leave the last third of the topping unused. Cover the surface with foil, then place the lid on the foil. Bake for 30 minutes.
6. Place the casserole on a large platter and sprinkle with the remaining fried onions, cashews, and raisins. Arrange the egg halves, yolk side up, around the edges of the plate. Serve immediately.
   
   

   Ghee

   
   In a heavy skillet, preferably light-colored, melt the butter over medium-low heat. The melted butter will splatter slightly as the moisture evaporates, the bubbles will change from large to small, and foam will begin to form.
   
   As foam appears, move it to the side every few seconds to check for any milk protein chunks forming at the bottom of the pan. When this sediment turns golden brown, remove the pan from the heat. Don't let the sediment turn dark brown.
7. Let the ghee cool for 1-2 minutes, then pour the liquid into a container with a tight-fitting lid, leaving most of the sediment in the pan. Cool completely, cover, and store at room temperature for 1 month or in the refrigerator for 3 months.
   
   Ghee will solidify as it cools, so bring it to room temperature before using, or melt it by placing the jar it's stored in in hot water.
   
   

   Garam masala

   
   Place the star anise pods in a coffee grinder and grind until finely ground. Measure out 2 heaped teaspoons, reserving the rest for later use.
   
   Grind the fennel seeds in a coffee grinder to form a fine powder.
   
   Mix all ingredients and store in an airtight jar away from direct sunlight. The mixture will keep for up to 6 months.