Tender lamb is cooked in fragrant spices and then covered with partially cooked rice and saffron-infused milk. This is baked slowly until the rice is cooked. Biryani is traditionally a festive dish of India and is delicious served with a crisp green winter salad.

Ingredients

• 2 cups basmati rice
• ½ cup milk
• ½ teaspoon saffron threads (or use ½ teaspoon ground turmeric)
• 3 onions, peeled
• ¼ cup oil
• 6 cloves garlic, crushed and peeled
• 4 cm piece fresh ginger
• 6 whole cloves
• 1 teaspoon ground black pepper
• 2 teaspoons each ground cumin and ground coriander
• ½ teaspoon each ground cayenne, nutmeg and cardamom
• 1 tablespoon salt
• ¼ cup ground almonds
• 750 grams boneless leg of lamb, trimmed of fat
• 1 cup non-fat plain yoghurt

Method

1. Soak the rice in a large jug of water for 1 hour. Heat the milk and stir in the saffron threads or turmeric. Set aside.
2. Slice two of the onions into rings and cook in hot oil in a large frying pan until they are well browned and crispy. Place on absorbent paper to drain. Reserve the oil.
3. Chop the third onion roughly and place in a food processor with the garlic, ginger, spices, salt and almonds. Process to form a smooth paste, then set aside.
4. Cut the lamb into 2.5cm pieces. Reheat the oil and quickly brown the lamb in batches. Set aside on a plate.
5. Add the onion paste to the oil and cook over a moderate heat for 5 minutes, turning regularly. Gradually blend in the yoghurt and half a cup of water.
6. Return the lamb and any juices to the pan and simmer gently in the spice paste for 45 minutes. Transfer to a large casserole.
7. Drain the rice. Bring a large pot of salted water to the boil and cook the rice for 5 minutes only. Drain well.
8. Pile rice on to the lamb, creating a pyramid shape. Use the handle of a wooden spoon to make 5-6 deep holes in the pyramid; pour a little of the saffron or turmeric milk into each hole.
9. Cover and cook at 150ºC for 1 hour. Stand 15 minutes before turning out to serve. Serve garnished with one or more of the following if wished; raisins or sultanas, slivered almonds, coriander or yoghurt.