Lamb Biryani

Method

1. Marinate lamb in yogurt, ginger-garlic paste, spices and salt for at least 30 minutes.

2. Fry onions in oil until deep golden. Set half aside.

3. Add lamb and marinade to the remaining onions and simmer covered 45 minutes until tender.

4. Boil rice in salted water with whole spices until 70% cooked, then drain.

5. Layer rice over lamb, topping with herbs, reserved onions and saffron milk.

6. Cover tightly and cook on low heat 20 minutes.

7. Fluff gently and serve with raita.

• lamb
• indian
• rice

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