Lamb Biryani

Name: Lamb Biryani
Yield: Serves 6-8
Cuisine: Indian
Ingredients: 4 onions 90 ml (6 tbsp) vegetable oil, plus extra for deep frying; 2 blades mace; 200 ml (¾ cup) Greek (strained plain) yoghurt; 450 g (2¼ cups) basmati rice; 6 green cardamom pods; 750 g (1 lb 10 oz) boneless lamb, from the shoulder, cut into 4 cm (1½ in) cubes; handful fresh mint leaves; 6 brown cardamom pods; ½ tsp saffron strands; 5 cm (2 in) cinnamon stick; 30 g (2 tbsp) butter; ¾ tsp cardamom seeds; 3 green chillies, split lengthways, shredded, and seeded; ½ tsp cloves; 1 tsp garam masala; 1 tsp chilli powder; juice of 1 lime; 2 dried bay leaves; 6 garlic cloves, finely chopped; 8 cm (3½ in) fresh root ginger, peeled

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Curry Lovers Cookbook

By Roopa Gulati

Published 2007

About

True biryanis are the ultimate party dish and showcase the very best of Mughal cooking. This elegant North Indian classic combines the fragrance of basmati rice with home-ground garam masala and meltingly tender pieces of lamb.

Ingredients

½ tsp saffron strands
¾ tsp cardamom seeds
2 blades

Asia
India
Main course
Gluten-free

Method

Soak the saffron in 30 ml (2 tbsp) hot water and set aside until ready to use.
Using a mortar and pestle, pound the cardamom seeds and mace to a powder then leave on on