Lamb biryani

Method

1. Heat the oil in a large pan, add the onion and fry for 3-4 mins until lightly golden. Remove ¼ of the onion and set aside.
2. Add the lamb, garlic, ginger, cinnamon stick, cardamom, cloves and peppercorns to the pan and fry for 8-10 mins until the lamb is lightly browned all over.
3. Stir the chilli powder, ground coriander and salt into 2tbsp of boiling water, then pour into the pan. Cover the pan and cook the meat over a low heat for 40-45 mins until the meat is tender.
4. Add the yogurt to the pan and stir. Meanwhile, place the reserved onion in a pan and continue to fry for 5-6 mins until dark brown.
5. Place a third of the rice into the base of a heavy casserole and drizzle over a little of the saffron mixture. Layer over half of the meat mixture and cover with another third of the rice and sprinkle with a little more saffron mixture. Repeat this, finishing with a layer of rice and drizzling with saffron. Press down lightly and place the onion on top.
6. Cover the pan with a tight-fitting lid and cook in the oven for 10 mins at 150ºC/300ºF/gas mark 2.
7. Remove from the oven, sprinkle with fresh coriander and serve.

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