Ingredients

600g diced lamb, preferably on the bone
400g Kohinoor Platinum Basmati Rice
2 tsp ginger paste
2 tsp garlic paste
200g onions, sliced
50ml oil
50g ghee (or butter)
1 tsp red chilli powder
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp fennel powder
1/2 tsp ground cardamom
1/4 tsp mace powder
100g yoghurt
150ml milk
10ml kewra flower water
10ml rose water
1/4g saffron, soaked in 20ml water
5ml yellow food colouring
Lamb Spices
4 cardamom pods
2 cinnamon sticks
1 mace
4 cloves
Rice Spices
2 green cardamom pods
4 cloves
2 bay leaves

Method

• In lukewarm water, wash the Kohinoor Basmati rice and allow to soak for 30 minutes.
• In a thick bottom pan, heat the oil and add the sliced onions. Lightly fry until golden brown and then remove from the pan, keeping to the side for later.
• In the hot oil, add the lamb spices and fry until they start to crackle.
• Add the lamb and sear until lightly browned.
• Add the ginger and garlic paste, frying for a few minutes. Then add the yoghurt, chilli powder, ground coriander, ground cumin, fennel powder, and salt to taste.
• Then add 100ml water and half of the fried onions.
• Cover the pan on a low-medium heat to slow-cook the lamb.
• After 30 minutes of slow cooking, the lamb should almost be done.
• Add in the milk, and half of the ground cardamom and half the mace powder.
• Remove the lid and allow the sauce to reduce.
• In a separate saucepan, bring 2 litres of water to the boil and add in the rice spices with 1 tsp of salt.
• Drain the basmati rice and add to the boiling water.
• Cook for 6 minutes and then drain the rice in a sieve.
• Once the lamb is cooked and the sauce has reduce, add the remaining ground cardamom and mace powder, as well as the kewra flower rater, rose water, and ghee.
• Add the partially cooked rice on top of the lamb and sprinkle with the yellow food colouring, saffron water, and then the remaining fried onions.
• Put a sheet of kitchen towel on the rice and the lid, keeping the pan on high heat for 5 minutes.
• Reduce the heat to very low and cook for a further 15 minutes.
• Give the biryani a good mix and served with red onion and raita.