Saffron-scented rice with fragrant lamb curry

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

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