Lamb Biryani

Ingredients

• 500g Lamb Shoulder, trimmed and cut into bite-sized pieces
• 300g Basmati Rice
• 2 Large Onions, thinly sliced
• 3 Garlic Cloves, finely grated
• 20g Fresh Ginger, finely grated
• 150g Greek Yogurt
• 2 tablespoons Vegetable Oil
• 25g Butter
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1 teaspoon Garam Masala
• 1/2 teaspoon Ground Turmeric
• 1/2 teaspoon Chilli Powder
• 4 Green Cardamom Pods, lightly crushed
• 1 Cinnamon Stick
• 4 Cloves
• 1 Bay Leaf
• 500ml Lamb or Chicken Stock
• 1 Large Tomato, finely chopped
• 1 pinch Saffron Threads
• 2 tablespoons Warm Milk
• 20g Fresh Coriander, roughly chopped
• 15g Fresh Mint Leaves, roughly chopped
• 30g Flaked Almonds, toasted
• Salt, to taste

Instructions

1. Rinse the basmati rice under cold running water until the water runs mostly clear, then drain well.
2. Mix the lamb with the yogurt, garlic, ginger, cumin, coriander, garam masala, turmeric, chilli powder, and a generous pinch of salt.
3. Heat the vegetable oil and half the butter in a large heavy-based casserole or deep saucepan over medium heat.
4. Add the sliced onions and cook for 10–12 minutes until deeply golden. Transfer about one-third of the onions to a plate and reserve for serving.
5. Add the cardamom pods, cinnamon, cloves, and bay leaf to the remaining onions and cook for 1 minute until fragrant.
6. Add the spiced lamb and cook for 8–10 minutes, turning occasionally, until browned on all sides.
7. Stir in the chopped tomato and cook for another 3–4 minutes until softened.
8. Pour in 200ml of the stock, cover, and simmer gently for 25 minutes until the lamb is becoming tender.
9. Meanwhile, bring a separate saucepan of salted water to the boil. Add the rice and cook for 5–6 minutes until partially cooked but still firm in the centre, then drain thoroughly.
10. Soak the saffron in the warm milk for a few minutes.
11. Spread the partially cooked rice evenly over the lamb without stirring the layers together.
12. Pour the remaining stock around the edge of the pan, then drizzle the saffron milk over the rice.
13. Scatter over half of the coriander and mint and dot with the remaining butter.
14. Cover the pan tightly, reduce the heat to its lowest setting, and cook for 18–20 minutes until the rice is tender and the liquid has been absorbed.
15. Remove from the heat and gently fluff the rice with a fork, lifting some of the lamb through the rice without completely mixing the layers.
16. Finish with the reserved golden onions, remaining coriander and mint, and toasted flaked almonds before serving.

instructions_source: editorial-classic