Ingredients

250g Kohinoor Gold Basmati Rice
500g boneless lamb leg chunks
150ml natural yoghurt
2 tbsp garlic puree
1 tbsp grated ginger
20g ghee
1 large onion, chopped
1tsp cumin seeds
1tsp nigella seeds
1 cinnamon stick
1/2 tsp turmeric
500ml chicken stock
1 tbsp saffron strands
3 tbsp milk
70g cashew nuts
70g raisins
8 curry leaves
1/2 onion, sliced and fried until crispy

Method

• In a large bowl, add the yoghurt, garlic, ginger, and a generous helping of salt. Add the lamb and marinate for at least 2 hours, but preferably overnight.
• Soak the basmati rice for at least half an hour in water.
• Once the lamb is marinated, in a large saucepan, add the ghee. Once the ghee is hot, fry the onions until soft and translucent.
• Heat the oven to 190˚C
• Add the cumin seeds, nigella seeds, turmeric, and cinnamon stick and fry until the seeds start to pop and you can smell the aromatics.
• Add the lamb and fry until golden brown. Sprinkle over half of the crispy onions.
• Add the rice to the saucepan followed by the chicken stock and 6 curry leaves. Bring the mixture to the boil.
• Soak the saffron in the milk and pour over the rice.
• Cover the pan tightly with foil and then add the lid on top. Bake in the oven for 40 minutes.
• When the biryani is cooked, take it out of the oven, don’t remove the lid and allow it to steam for another 10 minutes.
• In a frying pan, add a tablespoon of ghee, and fry the remaining 2 curry leaves with the cashew nuts and raisins.
• Sprinkle the raisins, cashews, and remaining crispy onions on top and serve with raita!