Lamb Biryani

About This Recipe

Layers of saffron-scented basmati rice and slow-cooked spiced lamb, sealed and steamed to perfection.

Ingredients

Serves 6

• 500 glamb shoulder, cubed
• 400 gbasmati rice, soaked
• 200 gyogurt with biryani spices
• 1 pinchsaffron in warm milk

Instructions

1. 1

   Cook lamb

   Marinate lamb in spiced yogurt, then brown and braise until tender.

2. 2

   Par-cook rice

   Boil rice until 70% done, drain.

3. 3

   Layer and steam

   Layer lamb and rice in pot, drizzle saffron milk, seal with foil, cook on low 25 min.

Variations

• •

  Substitute chicken or goat for lamb.

Storage

Store in fridge up to 3 days.