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Heat oil in a deep pan until hot. Add the sliced onions (a portion of the 3 onions listed), being careful not to overcrowd the pan. Fry until they turn light brown, then remove with a slotted spoon and drain on paper towels. They'll crisp up further as they cool.
In the same oil, fry the cashews until golden brown. Remove and set aside with the onions.
Add the 1 lb lamb and salt, along with ½ cup water, mixing everything well to coat the lamb. Bring to a simmer.
Cover the pan and cook over medium-low heat for 1 hour, until the lamb is tender. Alternatively, cook in a pressure cooker for 6 whistles. If there's still too much liquid at the end, uncover and cook briefly over higher heat until it reduces.
In another large pan, bring water to a rolling boil—about 3 times the volume of rice you're using. Add the soaked rice, salt, 1 tbsp cumin seeds, ½ bay leaf, 1 cinnamon stick, 3 cloves, and 2 cardamom pods.
Boil for exactly 7 minutes, or until the rice is about 80% done, still firm but not hard. Drain immediately and set aside.
Cover the pan tightly. Bake in a 350°F oven for 15 minutes, until the rice is fully cooked but not mushy. Alternatively, cook on the stovetop over medium heat for 12 minutes, then reduce to the lowest heat for another 5 minutes.
Turn off the heat, gently mix the layers, and serve hot. If the biryani is too spicy, a squeeze of lemon juice can help balance the heat.
Per serving
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