Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Lamb biryani
Serves 6-8 Starters and mains
Ingredients
- 100ml vegetable oil
- 2 large onions, finely chopped
- 1 1⁄2tbsp garam masala
- 1⁄2tsp ground turmeric
- 1tsp ground cumin
- 1⁄2tsp freshly ground black pepper
- 1⁄2tsp ground cardamom
- 2 cinnamon sticks
- 8 garlic cloves, finely chopped
- 5cm piece fresh ginger, peeled and finely chopped
- 1 x 430g can diced tomatoes
- 910g boneless lamb shoulder, cut into 5cm pieces
- 10g finely chopped fresh coriander, plus more for serving
- 1⁄2tsp saffron threads, crushed
- 500g white basmati rice, soaked for 30 minutes, rinsed and drained
- 2 bay leaves
Method
Heat 60ml of the oil in a large sauté pan set over a medium- high heat. Add the onions and a generous pinch of salt and cook, stirring occasionally, for 15-20 minutes, until softened and lightly browned. Transfer to a bowl and set aside.
Heat the remaining 60ml of oil in a large saucepan set over a medium-high heat. Add the garam masala, red pepper flakes, 1tsp of the turmeric, the cumin, black pepper, cardamom, and cinnamon sticks and cook, stirring, for around 30 seconds, until sizzling and fragrant. Add the garlic, ginger and tomatoes with their juice and cook, stirring, for 2-3 minutes. Add the lamb, season with 1tsp salt, and cook, stirring occasionally, for around 5 minutes, until the meat is lightly browned. Add 60ml of cool water, cover the pan, turn the heat to medium-low, and cook, stirring occasionally, for around 1 hour, until the lamb is tender. Remove from the heat, stir in the browned onions and coriander. Taste and add more salt if desired. Set aside.
Place the saffron in a small bowl and cover with 120ml of boiling water. Stir and set aside. Bring 960ml of water and 1tsp of salt to a boil in a large saucepan. Add the rice, bay leaves and remaining 1⁄2tsp turmeric. Turn the heat to medium and cook, stirring occasionally, for 5-10 minutes, until the rice is halfway cooked; drain and set aside.
Transfer half of the lamb mixture to the bottom of the saucepan you cooked the rice in. Top the lamb with half of the rice and half of the saffron mixture. Top with the remaining lamb and remaining rice, followed by the remaining saffron. Set the saucepan over a low heat, cover, and cook for around 10 minutes until the rice is fully tender. Remove from the heat and allow to stand, covered, for 10 minutes. Remove the cinnamon sticks and bay leaves and serve hot, sprinkled with fresh coriander. Store leftovers, covered and chilled, for up to 3 days.
Advertisement