Lamb biryani

Method

• step 1

  Put all the biryani garam masala ingredients in a spice grinder with 2 tsp salt. Grind into a powder and set aside.

• step 2

  Now, make the lamb marinade. Put all the ingredients in a bowl, add the ground garam masala and mix until well incorporated. Cover and allow to marinate in the fridge for a minimum of 2 hrs, or ideally overnight. Remove from fridge once you start preparing the biryani.

• step 3

  Heat the oven to 220C/fan 200C/gas 7. Wash the rice 4-5 times, or until the water runs clear. Set aside. Add around 2 litres of water to a large pot and bring to a boil.

• step 4

  Add the rice, remaining rice ingredients and 1 tsp salt to the water. Mix well and allow the water to come back up to the boil. Reduce to a rolling simmer and mix the rice every couple of minutes. Cook for 6-9 minutes or until the rice is partially cooked – it should have a bite to it. Drain and keep covered with foil or the pan lid.

• step 5

  To make the saffron cream, bring the milk, cream and ghee to the boil in a small saucepan. As soon as it boils, turn off the heat. Add the saffron strands. Allow the saffron to infuse well (the milk will turn yellow). Add ¼ tsp salt and mix. Set aside.

• step 6

  Put the marinated lamb in a large ovenproof dish with a lid. Put the partially cooked rice on top and spread evenly. Sprinkle over the golden fried onions, coriander, mint and saffron cream.

• step 7

  Cover with foil and put the lid on top. Cook in the oven for 20 mins, then reduce the temperature to 160C/fan 140C/gas 3 and cook for a further 50 minutes. Check the lamb is cooked and then remove from oven.

• step 8

  Carefully mix the layers with a large spoon before serving. Garnish with the cranberries or pomegranate seeds. Serve with a raita of your choice.