Lamb Biryani

Fry the potatoes, carrots, and peas; set aside.

In a pot, heat 2 tbsp butter and 1 tbsp oil; add 4 tbsp vermicelli and 1 espresso cup of pine nuts, sauté until golden.

Add the boiled lamb and sauté briefly.

Add 2 cups of rice; stir in the fried vegetables.

Add salt, pepper, garlic powder, cinnamon, allspice, curry, black pepper, cloves, and 2 cardamoms. Mix the saffron into the meat broth (total 4 cups of liquid) and pour into the pot. Cover and cook for 20 minutes.

In a separate pan, fry peeled almonds and peanuts in butter.

Turn off the heat; let the pilaf rest for 10 minutes, fluff it, garnish, and serve.