Recipe Index

Ingredients

• 5 tbsp vegetable oil
• 2 onions, finely sliced
• 7oz Greek or natural yoghurt
• 4 tbsp finely grated ginger
• 3 tbsp finely grated garlic
• 1–2 tsp Kashmiri red chilli powder
• 5 tsp ground cumin
• 1 tsp ground cardamom seeds
• 4 tsp sea salt
• 1 lime, juice only
• 1oz coriander leaves and stalks, finely chopped
• 1oz mint leaves, finely chopped
• 3–4 green chillies, finely chopped
• 1lb 12oz boneless lamb tenderloin or leg, cut into bite-sized pieces
• 4 tbsp double cream
• 1½ tbsp full-fat milk
• 1 tsp saffron strands (a large pinch)
• 14oz basmati rice
• 2 tbsp pomegranate seeds, to garnish (optional)

Method

1. Fry the sliced onions in the vegetable oil in a non-stick pan over medium heat for 15 to 18 minutes, stirring often, until they are lightly browned and crisp at the edges.
2. Combine half those onions in a non-metallic bowl with the yoghurt, grated ginger, grated garlic, Kashmiri chilli powder, cumin, cardamom, half the sea salt, the lime juice, half the chopped coriander and mint and the green chillies, then turn the lamb pieces through the marinade, cover the bowl and refrigerate it for 6 to 8 hours or overnight.
3. Warm the double cream and milk together in a small pan, drop in the saffron strands and leave the mixture off the heat for 30 minutes to infuse.
4. Cook the basmati rice in plenty of boiling water with the remaining salt for 6 to 8 minutes, until the grains are just cooked but still have a bite at the centre, and drain them.
5. Heat the oven to 475°F and build the biryani in a wide, heavy casserole in layers: half the lamb mixture, half the rice, half the reserved onions, half the reserved coriander and mint and half the saffron cream, then repeat every layer once more.
6. Seal the casserole with a tight lid, lower the oven to 400°F and bake the biryani for 1 hour, then let it stand for 15 to 20 minutes before lifting the lid and scattering pomegranate seeds over the saffron-stained rice.

Prep: 12 h · Cook: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data