Easy Rack of Lamb Biryani

Ingredients

1 New Zealand Spring Lamb Frenched Rack, sliced into chops or 4-6 Lamb Loin Chops
¾ cup plain yogurt
2 cloves garlic, peeled and minced
Pinch cayenne pepper
½ tsp ground cumin
Pinch freshly ground black pepper
1 ½ tsp sea salt
3 tbsp butter or ghee
1 medium onion, peeled and cut into thin slices
¼ tsp ground cardamon
¼ tsp ground turmeric
5 dried cloves
1 cinnamon stick, broken into large pieces
1 ½ cups basmati rice (or any other long grain rice)
2 ¾ cups water
1/3 cup raisins
1/3 cup cashews (optional)

Directions

1. Combine yogurt, garlic, cayenne, cumin, black pepper and half the salt in a small bowl, stir to combine
2. Dry moisture from lamb with paper towels; place in a large resealable bag, add yogurt mixture, seal, squish around to combine, and refrigerate for 2 hours or overnight
3. In a large saucepan melt half of the butter/ghee over medium heat, add the onion and cook until slightly brown and softened; stir in cardamom, turmeric, cloves, cinnamon stick, rice, remaining salt and raisins, cook for an additional 5 minutes
4. Stir in water, cover and simmer for approximately 20 minutes, or until rice is al dente, remove from heat and let stand covered until you prepare the lamb
5. Remove lamb from resealable bag and wipe off excess marinade with paper towels
6. In a non-stick skillet, melt remining butter/ghee over medium-high heat; sauté both sides of lamb – approximately 2 minutes per side; or until desired doneness is achieved
7. Remove cinnamon sticks and cloves from the rice, spoon rice onto a serving platter; top with lamb and sprinkle with cashews (optional)