Testing - Mutton Biryani

http://www.foodandwine.com/recipes/lamb-biryani---qfs

1 - I didn't have yogourt, so I used heavy cream and lemon. I also decided to try the loin chop as the meat and reduced the size of the piece to 1/4 inch, from 1/2 inch: Result: not the best. The flavours were a bit muddled; I wonder if using yogourt would sharpen the flavours?

1/2 cup plain yogourt heavy cream + a squeeze of lemon
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 mutton, cut into 1/24-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 long-grain rice, preferably basmati
2 3/4 cups water
1/3 cup raisins  removed for Ben's benefit
1/3 cup chopped cashews

1. In a medium bowl, combine the cream yogourt with the garlic, cayenne, cumin, black pepper, and 1/2 teaspoon of the salt. Stir in the lamb.
2. 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.
3. 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.