Lamb Briyani

Name: Lamb Briyani
Cook time: 2 h 15 min
Total time: 2 h 15 min
Cuisine: Malaysian
Ingredients: 1 kg boneless leg of lamb, cut into 4 cm cubes; ½ cup olive oil/ghee; 3 heaped Tbsp garlic ginger paste; 2 Tbsp dried chilli paste/powder; 2 Tbsp dried chilli paste/powder; 2 green chillies, sliced; 2 Tbsp garam masala; 2 Tbsp ground cumin; 1 tsp ground cinnamon; 1 cup mint leaves, sliced; 1 Tbsp fresh dill leaves, chopped (optional); 1 cup yoghurt, preferably Greek yoghurt, or thickened/double cream; 1 cup yoghurt, preferably Greek yoghurt, or thickened/double cream; 1 cup yoghurt, preferably Greek yoghurt, or thickened/double cream; 1 cup yoghurt, preferably Greek yoghurt, or thickened/double cream; 3 cups basmati rice, washed until water is clear, soaked for 1 hour then drained; 9 cups water; 5 bay leaves; 1 heaped Tbsp salt; A generous pinch of saffron; ¼ cup milk; ½ cup fried shallots; ½ cup cashew nuts, toasted in butter/ghee; ¼ cup golden raisins, toasted in butter/ghee; ¼ cup golden raisins, toasted in butter/ghee; ¼ cup golden raisins, toasted in butter/ghee; Fresh coriander leaves (optional)