Lamb biryani

Method

1. Mix the lamb with the yoghurt, ginger and garlic pastes, chilli powder, turmeric, ground coriander and 1 teaspoon of the salt. Cover and marinate in the fridge for at least 1 hour, or overnight.

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2. Heat the oil in a large, heavy pot and fry the onions over a medium-high heat for 15 to 20 minutes, stirring, until deep golden brown. Lift out a third of them with a slotted spoon and set them aside for the top.

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3. Add the lamb and all its marinade to the pot and fry on a high heat for 5 minutes. Add the tomatoes, green chillies and the rest of the salt. Cover and cook on a low heat for 60 to 75 minutes, stirring now and then, until the lamb is tender and the sauce is thick. Add a splash of water if it starts to stick. Stir in the garam masala.

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4. While the lamb cooks, rinse the rice until the water runs almost clear, then soak it for 30 minutes.

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5. Bring a large pan of water to the boil with the salt, cumin seeds, cardamom, cloves, bay leaves and cinnamon. Add the drained rice and boil for 5 to 6 minutes, until it's soft outside but still firm in the middle. Drain well.

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6. Spread the rice over the lamb in an even layer. Drizzle the saffron milk over it, then scatter the reserved onions, the mint and the coriander on top.

7. Cover with a tight lid wrapped in a tea towel. Cook on a medium heat for 5 minutes until you hear steam, then on the lowest heat for 25 minutes. This is the dum: the rice finishes cooking in the steam.

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8. Rest off the heat for 5 minutes. Serve by scooping right down to the bottom so everyone gets rice and lamb, with raita on the side.

   5 min timer