Lamb Biryani.
Ingredients.
250g / 8 oz of basmati rice, washed and drained.
1/2 a teaspoon of salt.
2 garlic cloves, peeled and left whole.
2.5 cm /1 inch piece of ginger root peeled and grated.
4 cloves.
1/2 a teaspoon of black peppercorns.
2 green cardamom pods.
1 teaspoon of cumin seeds.
1 teaspoon of coriander seeds.
2.5 cm / 1 inch piece of cinnamon stick.
1 teaspoon of saffron strands.
50 ml /2 floz of tepid water.
2 tablespoons of ghee.
2 shallots, sliced.
1/4 of a teaspoon of grated nutmeg.
1/4 of a teaspoon of chilli powder.
500g / 1 lb of boneless leg of lamb cut into 2.5 cm / 1 inch cubes.
180 ml / 6 floz of natural yoghurt.
30 g / 1 oz of sultanas.
30g / 1 oz of toasted flaked almonds.
Method.
1. Bring a large saucepan of salted water to the boil. Add the rice rice and boil for 6 minutes, drain and set aside.
2. Grind together the garlic, ginger, cloves,peppercorns, cardamom pods, coriander and cinnamon. Combine saffron and water and set aside.
3. Heat the ghee in a large saucepan and add the shallots. Fry until golden brown then add the ground spice mix, nutmeg and chilli powder. Stir for 1 minute and add the lamb. Cook until evenly browned.
4. Add the yoghurt, stirring constantly, then the sultanas and bring to a simmer, cook for 40 minutes, stirring occasionally.
5. Carefully pile the rice onto the meat and sauce in a pyramid shape,trickle the saffron and soaking water over the rice in lines. Cover the pan with a clean tea towel and put on the lid. Reduce the heat to low and cook for 10 minutes. Remove the lid and tea towel and quickly make 3 holes in the rice with a wooden spoon handle, to the level of the sauce but not touching it. Replace the tea towel and lid and leave to stand for 5 minutes.
6. Remove the lid and tea towel, lightly fork the rice and serve sprinkled with the flaked almonds.
Serves 4.
