Lamb Biryani

1. 1

   1. Marinate the mutton in yogurt, garlic, ginger, green chillis, half the tomatoes and saffron overnight if possible; minimum of 2 hours.

2. 2

   2. Deep fry the potatoes, these don't have to be cooked through, as long as the surface is sealed.

3. 3

   3. Pressure cook the mutton, or boil until tender.

4. 4

   3. Heat the oil in a pan, add the cinnamon, cardamom, cloves; cumin seeds, cook for about 3 minutes, the cloves and cardamom should have puffed up

5. 5

   4. Add the onions and fry until they are a rich golden brown, this is the most important for biryani masala. You can buy prefried onions if you want - available in Indian shops.

6. 6

   5. Add the other half of tomatoes, cook for about 5 minutes, add the tumeric, cumin/coriander powders.

7. 7

   6. Add the cooked mutton and the potatoes, mix, making sure that meat and potatoes are coated with the tomato/onion sauce. Cook for 30 minutes.

8. 8

   Meanwhile cook the rice, add 1 and 1/2 cups of water per cup of rice for 15 minutes,

9. 9

   Heat some oil in a frying pan, add the cumin, pour the oil and cumin mixture on the rice

10. 10

    Pour the saffron and water mixture on the rice

* Per serving · 4 servings · Values may vary.