Leftover Lamb Biryani Recipe

Rinse rice and soak in cold water for 30 minutes. Drain.

Heat oil in large pan. Add cumin seeds and cardamom pods. Cook for 30 seconds.

Add onions and cook until softened, about 8-10 minutes.

Add garlic and ginger, stir for 1 minute.

Add coriander, cumin, garam masala, and salt. Stir for another minute.

Add lamb and frozen peas, mix well.

Layer half of the rice on top of lamb mixture. Add water on top of the rice.

Cover and cook for 15 minutes on low heat.

Add remaining rice and cook for 10-15 minutes until rice is cooked through.

Garnish with cashews and cilantro.