Lamb Biryani

Name: Lamb Biryani
Yield: Serves 4-6
Cuisine: Asia
Ingredients: scant 1¼ cups plain yogurt; 2 lb 4 oz/1 kg basmati rice, thoroughly washed in cold water, then drained and soaked in fresh water for 1 hour; ghee or clarified butter; 2 red onions, peeled and finely chopped; 1 cup slivered almonds; 4 lb 8 oz/2 kg lamb, cut into bite-size pieces; 4 garlic cloves, peeled; 1 inch/2.5 cm piece of fresh gingerroot, peeled; 2 teaspoons chili powder; 1 teaspoon cinnamon powder; 4 blades mace; salt; juice of 1 large lemon; 10 cloves; 10 cardamom pods; a few drops of rose water; a large handful of cilantro leaves, chopped; a pinch of saffron threads, soaked in 2 tablespoons water; 100 g/3 ½ oz golden raisins; scant ½ cup heavy cream; a large handful of fresh mint leaves, chopped; generous ½ cup cashew nuts

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

This is a dish for a special occasion. Succulent lamb is combined with fragrant rice and decorated with nuts, herbs, and ghee.

Ingredients

4 lb 8 oz/2 kg lamb, cut into bite-size pieces
4

Asia
Main course
Gluten-free

Method

Roast the spices for the masala in a dry pan for a few seconds, then grind them and put to one side.

Purée the garlic and ginger together and mix in the chili powder.

Heat some ghee in a large pan and stir-fry the onions until they are soft and slightly browned, then stir in the masala powder and the garlic and ginger Purée and cook for about 5 minutes, stirring all the time.