Lamb and vegetable biryani

A real biryani is the crème de la crème of culinary skill. It’s the lasagne of the Indian kitchen – everyone’s got their own style and everyone’s grandma makes the best one. Experience is necessary for learning how much to par-cook the rice, and then how long it needs in the oven to give you those lovely long strands. The trick is to achieve the perfect balance between chewy, bitty undercooked biryani and overcooked stodge.

This recipe avoids the stress while still giving you a biry