Lamb Biryani

Method

1. 1
   • basmati rice500 g
   • leg of lamb900 g
   • plain yogurt250 g
   • garlic6
   • fresh ginger30 g
   • garam masala2 tbsp
   • ground cumin2 tsp
   • chilli powder1 tsp

   Marinate the lamb — Marinate the lamb with yogurt, half the garlic and ginger, chilli, garam masala, cumin, and chilli powder for 1 hour. Soak the rice in cold water.

   ⏱1 hr
2. 2
   • leg of lamb900 g
   • onion3
   • garlic6
   • fresh ginger30 g
   • butter60 g

   Brown the lamb with spices — Fry the sliced onion in the butter for 15 minutes until deep golden; reserve half. Add the whole spices, remaining garlic and ginger, and the marinated lamb and brown 10 minutes.

   ⏱15 min
3. 3
   • basmati rice500 g
   • leg of lamb900 g
   • saffron1 pinch
   • milk1 dl

   Braise the lamb until tender — Add a splash of water, cover, and braise the lamb gently for 45 minutes until tender. Meanwhile parboil the drained rice in salted water for 5 minutes and steep the saffron in warm milk.

   ⏱45 min
4. 4
   • basmati rice500 g
   • leg of lamb900 g
   • onion3
   • saffron1 pinch
   • milk1 dl
   • fresh cilantro4 tbsp
   • fresh mint4 tbsp

   Layer and steam the biryani — Layer the parboiled rice over the lamb, drizzle with saffron milk, and scatter with cilantro, mint, and the reserved onions. Cover tightly and steam on low for 20 minutes, then rest before serving.

   ⏱20 min