LAMB BIRYANI

Steps:

• (If using already grilled lamb, ignore step 1 and just add spices but not yogurt to pan; then add cooked cubed lamb 20 minutes before serving to cooked rice) Step 1 Soak 15 min and rinse rice. 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. Step 2 In a large saucepan, melt the butter over low-moderate heat. Add the onion, the cardamom, turmeric, cloves, cinnamon; cook 3 minutes until onion starts to soften. Add rice, and the remaining 1 1/4 teaspoons salt. Cook, stirring, for 1 minute. Step 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 nuts/seeds. serve promptly. Coat 3 shallow bowls with yogurt rim, put Biryani in bowls, top with sprinkled nuts and lemon wedge. Suggested Pairing The spices here immediately indicate a Zinfandel from Napa or Sonoma