Saffron-scented rice with fragrant lamb curry

Name: Saffron-scented rice with fragrant lamb curry
Yield: Serves 4–5
Cuisine: India
Ingredients: 350 g/12 oz/1¾ cups basmati rice, washed and drained; 75 g/3 oz ghee or unsalted butter; 10 ml/2 tsp salt, or to taste; 2 large onions, finely sliced; 675 g/1½lb boned leg of lamb, cut into 2.5cm/1in cubes; 50 g/2 oz/74 cup natural (plain) yogurt, whisked; 5 ml/1 tsp salt; 15 ml/1 tbsp ghee or unsalted butter, melted; 10 ml/2 tsp ginger purée; 5 ml/1 tsp cumin seeds, finely ground; 2.5 cm/1 in piece of cinnamon stick, finely ground; 2 star anise; 4 cloves; 4 cardamom pods, bruised; 4 cardamom pods, finely ground; 30 ml/2 tbsp hot milk; 2.5 cm/1 in piece of cinnamon stick; 4 cloves, finely ground; 2 bay leaves; 2.5 ml/½ tsp saffron threads, pounded; 15 ml/1 tbsp white poppy seeds, finely ground; 10 ml/2 tsp garlic purée; 1/4 of a whole nutmeg, crushed and ground; 10 ml/2 tsp coriander seeds, finely ground

Preparation info

Serves
4–5

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Hailing from Afghanistan, this superb dish, Biryani Khaiberi, features lamb cooked in a fragrant sauce with saffron-scented rice. The meat and rice are part-cooked, then combined in layers and baked in a tightly sealed pan in the oven, creating an irresistible flavour and texture.

Ingredients

675 g/1½lb boned leg of lamb, cut into 2.5cm/1in cubes
50 g/2 <

Asia
India
Central India
Main course
Gluten-free

Method

Mix the lamb, yogurt and salt in a bowl. Cover and set aside for 20–30 minutes.
Melt the ghee or butter over a medium heat and add the onion. Fry, stirring, until the onion is well browned. Turn off the heat and remove the onion with a s