Lamb Biryani

2 pounds 4 ounces boneless lamb leg or shoulder, cut into 1-inch cubes

Marinade:

3 inch piece of ginger, grated

2 garlic cloves, crushed

2 tablespoons garam masala

1/2 teaspoon chilli powder

1/2 teaspoon ground turmeric
1 teaspoon salt

4 green chillies, finely chopped 

2/3 cup chopped cilantro leaves 

1/4 cup chopped mint leaves

1 cup plain yogurt

2 1/2 cups basmati rice

1/2 teaspoon saffron strands

2 tablespoons hot milk

1/2 cup oil

4 1/2 ounces ghee or unsalted butter

4 onions, thinly sliced

1/2 cup plain yogurt

1 1/3 cups wholewheat flour

1 teaspoon salt

Mix the lamb in a bowl with the marinade ingredients.  Cover and marinate in refrigerator overnight.

Wash the rice in a sieve under cold running water until the water from the rice runs clear.  Place in a bowl, add water to cover, and soak for 1 to 4 hours.

Soak saffron strands in hot milk.

Heat the oven to 425°F.

Heat oil and ghee or butter in a heavy-based pot, add the onion, and fry for 10 minutes or until golden.  Drain through a sieve, reserving the oil and ghee.  

Remove the lamb from the marinade, reserving the marinade, and fry in batches in a little of the oil and ghee until browned, reserving 2 tablespoons of the oil and ghee mixture.  Put browned lamb in pot with onion, remaining marinade, and additional 1/2 cup yogurt. Cook over low heat for 30-40 minutes, or until the lamb is tender.  Season with additional salt if needed to taste.

In a separate saucepan, boil enough water to cover the rice.  Drain the rice and add it to the pan.  Return the water to the boil, cook the rice for 5 minutes, then drain well and spread the rice evenly over the meat in the large pot.  Pour reserved 2 tablespoons of the oil/ghee over the rice and then drizzle with the saffron and milk.

To make the sealing dough: make a dough by mixing the flour and salt with a little water.  Roll the dough into a sausage shape and use it to seal the lid onto the rim of the pot, pressing it along the rim where the lid meets the pot.  Put the pot over high heat for 5 minutes to bring the contents to the boil, then transfer it to the oven for 40 minutes.  Remove the pot from the oven and break the seal of dough.

Serves 6. 

From A Little Taste of India by Priya Wickramasinghe and Carol Selva Rajah, with changes