Biriyani

Name: Biriyani
Yield: Serves 6–8
Ingredients: 3 cups basmati rice; Whole masala made up of 8 sticks of cinnamon, 8 cloves and 8 cardamom pods; 2 large onions, sliced thin; 2 tins chopped tomatoes; 1½ tbsp crushed garlic/ginger mix; Some yellow or orange food colouring; 1½ cup sunflower or vegetable oil; 1 large onion, chopped; 2 cups ordinary, plain yoghourt; 3 tbsp lemon juice; 2 lb cut pieces of leg of lamb, fat shaved off; 1 large tsp saffron; 1 cup crisply fried onions (available ready-made at Asian food stores); 3 green chillies, chopped; 5 tbsp tomato purée; 8 small parboiled potatoes; 1½ tbsp garam masala; Salt to taste

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

About

Ingredients

3 cups basmati rice
2 large onions, sliced thin
1 large onion, chopped

Main course
Spicy
Gluten-free

Method

You need to marinate the meat overnight, or for at least six hours, in the yoghourt, garlic, ginger, half the saffron, salt, green chillies, chopped onion, tomatoes, tomato purée and half the whole masala.
Cook this in the oven in a covered pan (350°F, 180°C, gas mark 4). The meat needs to be soft. It takes about an hour and a half but may need less or more