Biriyani

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

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
Gluten-free
Spicy

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