Lamb biryani

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A rich biryani with lamb, spices and rice, excellent for slow, generous cooking for guests.

Serves: 6 people

Preparation time: 180 min

Ingredients

• basmati rice – 500 g
• lamb shoulder – 900 g
• greek yogurt – 200 g
• onions – 3
• garlic cloves – 4
• ginger – 30 g
• ghee – 3 tbsp
• garam masala – 2 tsp
• ground cumin – 1 tsp
• ground coriander – 1 tsp
• turmeric – 1 tsp
• chilli powder – 0.5 tsp
• spinach – 200 g
• paneer – 200 g
• stock or water – 1 l
• fresh coriander – 1 bunch
• salt – to taste

Method

1. Marinate the lamb with yogurt and spices to soften it and build deep flavour from the start. 2. Brown the onions, then add the lamb and cook until it takes on colour and the spices bloom. 3. Pour in enough liquid to braise gently and cook until the lamb is almost tender. 4. Add the rice, spinach and paneer, then continue cooking on a low heat until the rice is done and the lamb becomes soft. 5. Let the biryani rest so the layers settle and the grains firm up slightly. 6. Spoon onto a large platter and finish with fresh coriander.