Make the rice.  

Rinse the rice in a fine mesh strainer under cold running water. Use your hands to turn and move the rice, allowing the water to run through the grains. 

Pour the rice into a large bowl, cover it with clean water, and allow it to soak for 20-30 minutes. Don’t soak for more than 30 minutes or your rice will be mushy when you cook it.

In a large saucepan, melt the butter over medium heat. When the butter is melted, stir in the turmeric, cumin, coriander, cinnamon, and cayenne. 

Add the onions, garlic, and ginger when the spices are fragrant.

Saute, stirring constantly, until the onions are translucent – about 7 minutes.

Stir in the raisins and almonds.  

Add the rice and stir to coat the grains with the spice and vegetable mixture.

When the rice is uniform in color, continue to cook, stirring, to toast the rice grains for another 2 or 3 minutes.  Keep the mixture moving to avoid burning.

Pour in the stock, wine, kosher salt, and pepper. Stir well and cover the pot with a tight-fitting lid. Bring to a boil.

Lower the heat to low and allow the rice to steam until it is tender – about 20 minutes.  

Remove from the heat.  Do not remove the lid!  

Allow the rice to rest, covered, for 10 minutes.

After resting, fluff the rice with a fork.  Spoon the biryani onto a serving dish.

Squeeze the lemon juice over the rice.