Mughlai Lamb Biriani

 is a traditional Indian recipe (from the North of India) for a classic curry of lamb cooked with yoghurt and rice in a spiced sauce served with nuts and fruit. For the Beef version, simply substitute beef for the lamb in this recipe.

Ingredients:

300g (2/3 lb) long grain rice

3 tbsp salt

1 tsp saffron threads

2 tbsp warm milk

1 onion, coarsely chopped

2 onions, halved crossways and sliced finely into half-moons 4 garlic cloves

2cm (1 in) length of fresh ginger, coarsely grated 4 tbsp blanched, slivered, almonds

3 tbsp water

160ml (2/3 cup) water

200ml (4/5 cup) vegetable oil 3 tbsp sultanas

675g (1 1/2 lb) lamb shoulder, cut into 3cm cubes 250ml (1 cup) plain yoghurt

6 whole cloves

        1/2 tsp whole black peppercorns 1/2 tsp green cardamom seeds

1 tsp whole cumin seeds

        3cm (1 in) length of cinnamon 1/6 nutmeg, grated

1/4 tsp cayenne pepper

2 tbsp unsalted butter, chopped into 8 pieces

3 hard-boiled eggs, cooled and peeled

Method:

Wash the rice thoroughly in several changes of water then set aside to drain before transferring to a large bowl. Cover with 2l (2 quarts) water and 1 tbsp salt then mix thoroughly and set aside to soak for 3 hours.

In the meantime, add the saffron threads to a small non-stick frying pan and cook over medium heat until then turn a few shades darker. Crumble the toasted saffron into a small cup and pour the warm milk over the top then whisk to combine. Set aside to soak for 3 hours.

Combine the coarsely chopped onion, garlic, ginger, half the almonds in a blender with 3 tbsp water and blend to a smooth paste. Add 6 tbsp of the oil to a large non-stick pan or wok over medium-high heat and when hot add the sliced onions. Cook until brown and crisp then remove with a slotted spoon and set aside. Add the sultanas to the wok and cook until then just turn plump then remove with a slotted spoon and set aside. Now fry the almonds in the remaining oil, cooking them until golden. Once again remove with a slotted spoon and set aside on the same plate as the raisins.

Fry the meat, in batches, in the same pan, until browned all over. As each batch cooks transfer to a bowl and fry the next batch.

Add the remaining oil to the pan and turn the heat down to medium. When the oil is hot stir-in the onion, garlic and ginger paste. Continue frying, stirring constantly, until the paste turns a medium brown. Return the meat (and any meat juices) to the pan then gradually add the yoghurt, a tablespoon at a time, stirring constantly after each addition until it’s all incorporated. Season with 1 tsp salt and add the 180ml (2/3 cup) water. Bring the mixture to a simmer then cover and cook gently over low heat for about 30 minutes.

Add the cloves, peppercorns, cardamom seeds, cinnamon and nutmeg to a dry pan. Toast

until aromatic then transfer to a spice grinder and reduce to a fine powder. When the meat has been cooking for 30 minutes stir-in the spice powder along with the cayenne pepper. Mix thoroughly to combine then cover and cook for a further 30 minutes. At the end of this time remove the cover, increase the heat and continue cooking until the sauce has reduced to about 180ml. Transfer the meat to a heavy casserole and pour the sauce over the top. Cover and set aside.

Bring 3 1/2l (3 quarts) of water to a rolling boil in a large pan and season with 1 1/2 tbsp salt. Drain the rice and rinse under cold running water then slowly scatter over the top of he boiling water. Return the mixture to a boil and cook rapidly for exactly 6 minutes. Drain immediately then pour over the meat in the casserole, mounding the rice up into a hill.

Take a wooden spoon and use the handle to form a well in the centre of the rice that extends all the way down to the base of the pan. Drizzle the saffron milk down the sides of the rice and dot with the butter. Also scatter 2 tbsp of the browned onions over the rice. Cover the top of the casserole with aluminium foil then secure the lid. Immediately transfer to an oven pre-heated to 150ºC (300ºF) and bake for 1 hour.

At the end of this time remove the dish from the oven then quarter the eggs lengthways. Mix the contents of the casserole together (but do so gently) then serve on a warmed platter garnished with the eggs, the remaining browned onions and topped with the raisins and toasted almonds.