Lamb Biryani

Serves: to serve 8

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Ready In: 1 hr

8 oz - long grain (Basmati) rice

3 lb - lean lamb (or mutton)

5 - 6 tablespoons - vegetable oil

1½ teaspoons - turmeric powder

7 oz - ginger paste

5 oz - garlic paste

4 medium - onions

3 teaspoons - garam masala

7½ fl oz - yoghurt

10 - coriander leaves (chopped)

2 - lemons

1 pint - water

- salt

Wash and drain the rice 2-3 times, then soak it in water for 15-20 minutes to soften it and remove any excess starch. Remove any excess fat from the lamb and chop the meat into bite-sized portions. Place 2-3 tablespoons of vegetable oil in a large pan and add the lamb, turmeric, ginger paste, garlic paste and a pinch of salt. Cook over a low heat for 10 minutes turning the lamb frequently. (If you are using mutton, you will need to increase the cooking time to about 20 minutes in order to tenderize the meat.)
Meanwhile, heat the remaining 3-4 tablespoons of oil in a deep pan. Peel and finely chop the onions then add them to the pan over a medium heat, stirring frequently, until they are until golden brown. Add in the cooked lamb (or mutton) pieces and fry for a further 5 minutes.
To this add in the garam masala powder, yoghurt, chopped coriander and the juice of both lemons. Stir well and then add the water and bring it to the boil. Add the rice, reduce the heat, cover the pan and cook at a gentle rolling boil until the rice is tender and the water has all been absorbed