Lamb Biryani

1. 1

   Heat the oil in a large pan, add the onion and fry for 3-4 mins until lightly golden.

2. 2

   Remove 1/4 of the onion and set aside.

3. 3

   Add the lamb, garlic, ginger, cinnamon stick, cardamom, cloves and peppercorns to the pan and fry for 8-10 mins until the lamb is lightly browned all over.

4. 4

   Stir the chili powder, ground coriander and salt into 2tbsp of boiling water, then pour into the pan.

5. 5

   Cover the pan and cook the meat over a low heat for 40-45 mins until the meat is tender.

6. 6

   Add the yogurt to the pan and stir.

7. 7

   Meanwhile, place the reserved onion in a pan and continue to fry for 5-6 mins until dark brown.

8. 8

   Place a third of the rice into the base of a heavy casserole and drizzle over a little of the saffron mixture.

9. 9

   Layer over half of the meat mixture and cover with another third of the rice and sprinkle with a little more saffron mixture.

10. 10

    Repeat this, finishing with a layer of rice and drizzling with saffron.

11. 11

    Press down lightly and place the onion on top.

12. 12

    Cover the pan with a tight-fitting lid and cook in the oven for 10 mins at 300 degrees F.

13. 13

    Remove from the oven, sprinkle with fresh cilantro and serve.

* Per serving · 4 servings · Values may vary.