Lamb biryani

Instructions

Step 1
For the marinade, place the yoghurt in a bowl and mix with the coriander, cumin, garam masala, cayenne pepper, turmeric, smoked paprika, lemon juice and garlic.

Step 2
Add the lamb chunks to the spiced yoghurt and coat well. Cover with clingfilm and refrigerate for at least 2 hours, or preferably overnight.

Step 3
Rinse the rice in a bowl of cold water, using your hands to gently move the grains around. Change the water several times until the water runs clear, then leave to soak for 20 minutes while you assemble the remaining ingredients.

Step 4
Remove the marinated lamb from the fridge and heat the olive oil in a large, heavy based frying pan with a tight-fitting lid. Add the onions and turn the heat down to low. Cook the onions for 30 minutes, stirring regularly, until well caramelised. Remove half and set aside.

Step 5
Add the lamb to the pan, in batches if necessary, and brown over a medium-high heat for 5 minutes. Stir in the garlic, ginger, chilli, tikka curry paste, cumin seeds and turmeric to the pan and cook for 2 minutes more.

Step 6
Pour in the lamb stock with the curry leaves and any leftover marinade and mix well. Cover with a lid and leave to blip away gently over a low heat for 90 minutes, stirring occasionally, until the sauce has reduced and thickened.

Step 7
After 1 hour, add the rice to a saucepan and toast over a medium heat for 1 minute. Pour in the vegetable stock with a pinch of salt, the cinnamon stick, cardamon pods and bay leaves. Bring to a boil, then turn down to a simmer and cook gently for 15-18 minutes until just al dente.

Step 8
Drain the rice, if necessary, and spread out on a plate to steam dry. Discard the cardamon pods, cinnamon stick and bay leaves.

Step 9
Preheat the oven to 180C. Place the raisins in a glass of water to rehydrate and warm the milk in a small saucepan over a low heat. Add the saffron strands and leave to steep off the heat for 5 minutes. Drain the raisins and set aside.

Step 10
To layer the biriyani, liberally brush the bottom and sides of a high-sided casserole dish or crock pot with olive oil. Fill with half the rice so the bottom is completely covered, then scatter over the grated carrot, lemon zest and raisins.

Step 11
Top with the lamb curry and the reserved caramelised onions, followed by the remaining rice. Smooth the top, then use the end of a wooden spoon and make eight small indentations in the rice. Pour over the saffron milk so it is evenly distributed and scatter over the chopped coriander.

Step 12
Cut a piece of greaseproof paper to fit over the rice and press it down slightly to keep all the rice moist. Cover the dish with a tight lid of foil, then put the lid on top to ensure it is well sealed. Cook in the oven for 25 minutes, then leave to stand, covered, for 10 minutes.

Step 13
Remove the lid and foil and peel the paper off the top. Gently mix the layers together and transfer the biriyani to a large serving platter. Garnish with pomegranate seeds and cashew nuts, if desired, before serving.