Serves 6-8 as a main dish
INGREDIENTS
Spice Stock
- 750ml water
- 10 green cardamom pods
- 5 brown cardamom pods
- 10 cloves
- 3 star anise
- 1 cinnamon stick
- 1 tsp black peppercorns
- 3 bay leaves
- 1 tsp fennel seeds
Lamb
- 800g lamb shoulder, cut into small cubes
- 1-inch piece ginger, minced
- 3 garlic cloves, minced
- 3 green chillies, chopped
- 1 fresh chilli, finely chopped
- 3 tsp garam masala
- 1 tsp red chilli powder
- 1 tsp turmeric
- Handful of chopped mint & coriander leaves
- 300g natural yoghurt
- 50ml lemon juice
Rice & Onions
- 450g Basmati rice
- 4 onions, finely sliced
- 1 tbsp ghee
- A little oil, for cooking
For Layering
- 100g peas
- 2 tbsp milk infused with a pinch of saffron
- Extra chopped mint & coriander leaves
To Garnish
- Fried onions
- Fried curry leaves
- Toasted almond flakes
- Toasted cashews
METHOD
1. Marinate the Lamb
Combine the lamb, ginger, garlic, chillies, garam masala, chilli powder, turmeric and herbs in a bowl. Mix well and marinate for several hours or overnight.
2. Preheat the Oven
Preheat the oven to 180°C.
3. Prepare the Spice Stock
Place all Spice Stock ingredients in a saucepan and bring to the boil. Remove from the heat, allow to steep for 15 minutes, then strain and reserve the liquid.
4. Cook the Lamb & Onions
Heat a little oil and the ghee in a large pan. Add the onions and cook until golden brown. Remove and set aside. Add the lamb to the same pan and cook until browned. Stir in the yoghurt, lemon juice and half of the cooked onions. Simmer until the lamb is tender.
5. Cook the Rice
Wash the rice in cold water until the water runs clear. Heat a little ghee in a saucepan and fry the rice briefly. Add half of the spice stock, cover and cook until most of the liquid has been absorbed.
6. Layer the Biryani
Layer one-third of the rice into a heavy-based ovenproof casserole or cast-iron pot. Top with half of the lamb mixture, half of the peas and some of the herbs. Repeat the layers and finish with the remaining rice. Pour over the remaining spice stock and saffron milk.
7. Bake & Serve
Seal the pot tightly with a lid and bake for 30-40 minutes.
Transfer to a serving bowl and garnish with the remaining onions, fried curry leaves, toasted almond flakes and toasted cashews.
Serve immediately.
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