Lamb Biriyani

• 1/2 cup plain yogurt
• 2 cloves garlic, minced
• 1/8 teaspoon cayenne
• 1/2 teaspoon ground cumin
• 1/4 teaspoon fresh-ground black pepper
• 1 3/4 teaspoons salt
• 1 pound boneless lamb, cut into 1/2-inch cubes
• 3 tablespoons butter
• 1 onion, cut into thin slices
• 1/4 teaspoon ground cardamom or ground coriander
• 1/4 teaspoon turmeric
• 5 cloves
• 1 cinnamon stick, broken in half
• 1 1/2 cups basmati rice
• 2 3/4 cups water
• 1/3 cup raisins
• 1/3 cup chopped cashews
  

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.
In 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.
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 cashews.