Homestyle Lamb Biryani 🇮🇳

I am flying an Indian flag for this popular dish with an understanding that biryani has an ancient origin from Persia and there are different ways of making it.  This homestyle version showcasing tasty Australian lamb and aged, extra long basmati rice promises a delectable meal with authentic flavours.  There are a few steps involved, and you need to gather a variety of spices from your pantry.  Be generous with the saffron to create those beautiful golden streaks on the rice.  Other key ingredients include yoghurt for tenderising the lamb, ghee for its enriching, nutty flavour, and onions to be fried patiently until they are caramelised.  What I enjoy most is assembling the dish at the end, layering the carefully prepared ingredients in the pot before steaming them up to perfection, then digging in to reveal all the treasures.  Serve with a simple raita or a kachumber salad.

Serves 4-6

 

INGREDIENTS

• 500g / 1lb 2oz boneless lamb leg or shoulder, cut into cubes
• 2 cups basmati rice*
• 2 medium onions, halved and thinly sliced
• 4 tablespoons ghee
• a big pinch of saffron
• ⅔ cup milk
• ½ cup fresh coriander leaves
• ½ cup fresh mint leaves

*For best results, use aged, extra long basmati rice.

For marinating the lamb:

• 2 thick slices of fresh ginger, roughly chopped 
• 2-3 garlic cloves
• ½ teaspoon sea salt
• 1 teaspoon red chilli powder
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• ¼ teaspoon ground turmeric
• 1 tablespoon vegetable oil
• ½ cup yoghurt

For cooking the rice:

• 2 bay leaves
• 1 cinnamon stick
• 1 star anise
• 3 green cardamom pods
• 3 cloves
• 1 teaspoon sea salt

For the raita (optional):

• ½ cup yoghurt
• 1 small garlic clove, crushed
• ½ teaspoon salt
• 1 tablespoon finely chopped coriander
• 1 tablespoon finely chopped mint leaves

METHOD

1. In a mortar and pestle, pound ginger, garlic with salt into a smooth paste.
2. In a bowl, place lamb with the ginger and garlic paste, chilli powder, garam masala, coriander, turmeric, oil and yoghurt.  Mix well and marinate for at least 2 hours or overnight in the fridge.
3. In a large frying pan over medium low heat, add 2 tablespoons ghee and fry onions, stirring constantly, for about 15 minutes or until they are well caramelised.  Remove from pan and set aside to cool.
4. In a large heavy-based pot, add 2 tablespoons ghee over medium high heat.  Add the marinated lamb and cook, stirring, for 2-3 minutes or until the lamb start to brown.  Add ½ cup water.  Cover and reduce heat to low.  Cook for 1½ hour or until the lamb is very tender.  Check once or twice in between and add more water if it is looking dry to retain a gravy.
5. While the lamb is cooking, place rice in a large bowl and cover with cold water.  Swirl the rice with your hands until the water becomes cloudy, then drain the water to remove the starch.  Repeat this process 2 more times or until the water runs clear.  
6. Soak washed rice in 3 cups cold water in a large bowl for 20 minutes.  Drain well into a sieve.  
7. Bring a large pot of water (about 8 cups) to the boil together with the bay leaves, cinnamon stick, star anise, cardamom pods, cloves and salt.  Tip the rice in and parboil for 4 minutes or until the rice is about 80% cooked.  Drain the rice into a sieve and keep the whole spices in the rice.  Set aside.
8. Place saffron with milk in a small saucepan.  Warm the mixture over low heat for a few minutes, then turn off the heat and allow to infuse until ready to use.

To assemble:

1. In the heavy-based pot where the cooked lamb awaits, add half the fried onions, half the coriander and half the mint leaves.  Spread them evenly on top of the lamb.
2. Place the rice and the whole spices on top of the lamb mixture and pack down firmly into an even layer.
3. With the end of a wooden spoon, poke 10 holes into the layer of rice.  Spoon the saffron mixture into the holes (which will give you streaks of yellow and white grains of rice at the end.)
4. Scatter the remaining fried onions on top of the rice. 
5. Cover with a lid and cook gently over medium low heat for 10-15 minutes, or until the rice is tender but not mushy.  Turn off the heat and let it rest, covered, for 10 minutes.
6. Just before serving, scatter the remaining coriander and mint leaves on top. 

To make the raita (optional):

Combine all ingredients in a small bowl.