Marion Grasby's Lamb Biryani

marionskitchen.com

Jean Vaiata Aue

2½ cups basmati rice, soaked in water

4 dried bay leaves

8 cardamom pods

6 cloves

1 cinnamon stick

3 tsp sea salt

1 cup roughly chopped mint leaves

1 cup roughly chopped coriander (cilantro) leaves

subheading: Lamb curry:

1 tbsp sliced ginger

4 cloves garlic

1 green chilli, roughly chopped

2 tsp sea salt

1 tbsp ground coriander

2 tsp garam masala

1 tsp kashmiri chilli powder

½ tsp ground turmeric

1 cup natural yoghurt

1kg (2 lb 3 oz) lamb shoulder, boneless, cut into 4cm (1.5”) chunks

2 tbsp ghee

subheading: Crispy fried onions:

4 small red onion, sliced in rings

vegetable oil, for deep-frying

subheading: Bloomed saffron:

⅔ cup milk

2g (just under 0.1 oz) saffron threads

subheading: Kachumber salad:

1 small cucumber, 1cm (⅜”) dice

1 to 2 tomatoes, 1cm (⅜”) dice

½ red onion, 1cm (⅜”) dice

2 tbsp finely chopped coriander (cilantro) leaves

2 tbsp finely chopped mint

½ lemon, juiced

¼ tsp ground cumin

1 tsp sea salt

subheading: Onion raita:

½ cup natural yoghurt

¼ red onion, finely diced

1 tbsp finely chopped mint

1 tbsp finely chopped coriander

½ long green chilli, seeds removed, finely chopped

½ tsp sea salt

Directions at marionskitchen.com

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