About this recipe:Biryani is an Indian meat and rice dish, all rolled into one. Making biryani is very time-consuming, but the results are worth it. This dish is a huge hit at dinner parties.
460g basmati rice
4 tablespoon cooking oil
8 whole cloves
4 black cardamom pods
4 cinnamon sticks
4 large onions, thinly sliced
1 tablespoon garlic puree
1 tablespoon ginger puree
4 tablespoons chopped fresh coriander leaves
3 tablespoons chopped fresh mint leaves
450g lamb chops
salt to taste
3 tomatoes, chopped
4 green chillies, halved lengthways
2 teaspoons cayenne pepper
2 tablespoons natural yogurt
2 tablespoons lemon juice
1.8 litres water
1 teaspoon salt
1 tablespoon vegetable oil
1 onion, sliced
1/2 teaspoon saffron threads
2 tablespoons warm milk
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Method Prep:25min › Cook:1hr › Ready in:1hr25min
Place the basmati rice in a large container and cover with several centimetres of cold water; let stand 30 minutes. Drain.
Heat 4 tablespoons oil in a large frying pan over medium hear; fry the cloves, cardamom pods and cinnamon sticks in the hot oil until fragrant, about 1 minute. Add the onions; cook and stir until the onions are lightly browned, about 5 minutes. Stir the garlic puree and ginger puree into the onion mixture; cook until the garlic and ginger is fragrant, about 1 minute more. Sprinkle the coriander and mint over the mixture and cook 1 minute more.
Add the lamb chops to the frying pan; season with salt. Cook and stir the lamb until the meat begins to brown, about 20 minutes.
Stir the tomatoes, green chillies and cayenne pepper into the mixture; continue cooking until the oil begins to separate from the gravy, about 10 minutes. Add the yogurt and lemon juice; cover and cook until the lamb is tender, about 15 minutes. Add water as needed to keep the mixture from getting too dry.
Bring the rice, 1.8 litres water and 1 teaspoon salt to the boil in a saucepan until the rice is still a little chewy, 10 to 15 minutes; drain any excess water.
Heat 1 tablespoon oil in a small frying pan; fry the sliced onion in the hot oil until lightly browned.
Layer about half the rice in the bottom of a deep pot with a lid. Spoon the lamb masala over the rice. Spread the fried onion over the lamb masala. Top with the remaining rice. Stir the saffron and warm milk together in a small bowl; pour over the top layer of rice. Cover the pot with the lid and place the pot over low heat; cook until the rice is thoroughly cooked, about 15 minutes.