Lamb Biryani with Raita and Korma

Indian lamb biryani with sultanas and yoghurt and a side salad.

This lamb biryani is simple to make but absolutely delicious! Serve lamb biryani with a raita and korma on the side.

Ingredients

¾ lb. basmati rice

1 tablespoon black peppercorns

4 black cardamom pods

4 bay leaves

6 large cloves of garlic, peeled and halved

4 sticks cinnamon

6 green cardamom pods

4 cloves

1.5 lb. pieces of bone-in lamb

2 onions, peeled and sliced

12g fresh ginger, peeled and quartered

11⁄2 teaspoons salt

4 tablespoon vegetable oil

2 teaspoon cumin seeds

2 bird’s eye chillies, slit

Directions

Wash the rice thoroughly until the water runs clear. Soak it in slightly warm water for 30 minutes.

Make a bouquet garni using the peppercorns, black and green cardamom, bay leaves, cinnamon and cloves. Now place the bouquet garni in a saucepan with the lamb, one of the onions, garlic, ginger, salt and 500ml water. Bring to the boil and reduce heat. Cover and simmer until the lamb is tender.

Transfer the lamb pieces from the pan set aside. Extract as much stock as possible from the remainder of the lamb in the pan. Strain the stock. Now pour in as much water as needed so that the stock and water together measure 700 ml.

Heat the oil in a large pot. Add in the cumin seeds. Wait for the cumin to sizzle, and then add the chillies and the remaining onion and cook until tender. Add the lamb pieces and cook till browned. Next, add in the rice and the stock.

Bring to the boil, reduce the heat and cover the mouth of the pot with foil. Cover and cook for about 10 minutes. Take off the heat and allow the biryani to rest for 5 minutes before serving g.

Tips

You can garnish the biryani with golden fried onions just before serving.