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Lamb Biryani

The biryani is baked rice layered with meat. First originated in the Moghul cuisine of the 16th-19th centuries. Perfected by SpiceTheWorld.

Serves 6 (Estimated) Rating 4 (1-5)

Prep Time 30 Minutes Cooking Time 90 Minutes

May contain milk

Ingredients
250ml natural yogurt
1 green chilli deseeded and finely sliced
4 garlic cloves crushed
50g piece fresh ginger grated
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
2 teaspoon ground cumin
2 teaspoon ground coriander
750g lamb leg steaks cubed
350g basmati rice
100ml milk
1 teaspoon saffron
5 tablespoons Vegetable Oil
2 large onions finely sliced
4cm cinnamon stick broken into 3 pieces
12 cardamom pods cracked
Chopped fresh coriander to garnish
Method
Mix the yogurt chilli garlic ginger cloves cinnamon half the cumin and half the ground coriander in a bowl.
Season well then add the lamb and toss to coat.
Cover chill and marinate overnight.
The next day bring the marinated lamb up to room temperature.
Rinse and soak the rice in cold water for 30 minutes.
Heat the milk until hot and stir in the saffron.
Meanwhile preheat the oven to 150C/fan130C/gas 2.
Heat 75g oil in a wide pan over a medium heat.
Add the onions and cook stirring for 15 minutes.
Stir in the remaining cumin and coriander and cook for 1 minute then set aside.
Put the cinnamon stick cardamom pods and a good pinch of salt in a saucepan half-fill with water and bring to the boil.
Add the rice stir and return to the boil.
Cook for 2 minutes drain and mix into the onions.
Melt the tablespoon of oil in a deep 3-litre flameproof casserole with a tight-fitting lid over a low heat.
Spread a little of the rice in a thin layer on the bottom of the dish then top with half the lamb and its marinade.
Top with half the remaining rice drizzle with half the saffron milk and sit the remaining lamb and its marinade on top.
Spread the last of the rice on top and drizzle with the remaining saffron milk.
Cover tightly with foil then the lid and turn up the heat for 30 seconds to build up steam.
Bake for 30-35 minutes until the lamb and rice are tender.
Serve.