Lamb Biriyani

Zutaten

• ONION PASTE
• 6 onions, finely sliced
• 2 tablespoons oil
• 1 tablespoon natural yoghurt
• 1 teaspoon ground turmeric
• MARINADE
• 1 cup natural yoghurt (200g)
• 1 tablespoon crushed ginger
• 1 tablespoon crushed garlic (5 cloves)
• 2 tablespoons biriyani marsala
• 1 teaspoon Kashmiri chilli (or paprika)
• 1 /2 teaspoon each of pepper and salt
• 2 long red chillies, cut small
• Juice from 1 lemon
• 1 /2 bunch each coriander and mint, cut
• 800 g lamb (leg or shoulder) cut into
• 2 2cm pieces
• 1 tablespoon oil
• RICE
• 2 bay leaves
• 1 cinnamon stick
• 1 star anise
• 6 green cardamom pods
• 6 cloves 6 cloves
• 1 teaspoon cumin seeds
• 2.5 cups basmati rice (550g)

Zubereitung

1. Heat oil in big pan with medium heat. Add sliced onion. Cook, turning regularly, until golden and reduced in size, around 15 minutes.
2. Put ½ cup of the onions aside. Blend remaining onions in a blender with 1 tablespoon yoghurt and 1 teaspoon ground turmeric.
3. Put marinade ingredients in a glass or ceramic bowl (not metal). Add onion paste and chopped lamb pieces. Cover and put in the fridge for minimum 3 hours or overnight.
4. Rinse rice well until water is clear. Soak rice for 30 minutes. Drain.
5. While rice is soaking, heat oil in big pan with medium-high heat. Add marinated lamb. Cook for 15–20 minutes, mixing often.
6. Heat milk on the stove until almost boiling. Add pinch of saffron and set aside.
7. Bring a big pot of water to the boil. Add bay leaves and spices to the water. It’s okay if you don’t have all the spices – just add what you have.
8. Add rice to boiling water. Cook for 5 minutes. Drain.
9. Heat a big heavy-based pot on medium-high heat. Add ghee. Put ⅓ of the rice in the bottom. Add half of the lamb curry. Top with chopped mint and coriander and ⅓ of the fried onions. Drizzle with 1 tablespoon of saffron milk.
10. Repeat with rice, then curry, herbs, onions and saffron milk. Finish with rice.
11. Once steam is rising from the pan, turn the heat to low and cover tightly with foil and a lid. Cook for 20–25 minutes.
12. Allow to rest for 10 minutes. Open and scatter with cashews, extra fried onions and chopped herbs.
13. Enjoy with raita (page 177) and cucumber tomato salad (page 62). continued next page