Lamb biryani

• Ingredients

• 1kg diced lamb
• 180g (2/3 cup) natural yoghurt
• 3 garlic cloves, crushed
• 2 tbs finely grated fresh ginger
• 2 long fresh green chillies, halved, deseeded, thinly sliced
• 1 tsp garam masala
• 1/2 tsp ground turmeric
• 1/2 tsp chilli powder
• 1/2 tsp ground cardamom
• 1 tsp salt
• 400g (2 cups) basmati rice, rinsed, drained
• 60g ghee
• 2 large brown onions, halved, thinly sliced
• 1 x 7cm cinnamon stick
• 2 tbs fresh lemon juice
• 500ml (2 cups) milk
• 1/4 tsp saffron threads
• 1/3 cup firmly packed coarsely chopped fresh coriander
• 130g (1/2 cup) natural yoghurt, extra, to serve
• Method
• Step 1
  Combine the lamb, yoghurt, garlic, ginger, chilli, garam masala, turmeric, chilli powder, cardamom and salt in a large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
• Step 2
  Bring a saucepan of salted water to the boil. Add rice and bring to the boil. Remove from heat. Drain. Rinse under cold water. Drain well and set aside.
• Step 3
  Melt ghee in a large non-stick saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until golden brown.
• Step 4
  Add the lamb mixture and cinnamon stick. Spread rice over the lamb mixture. Add the lemon juice. Combine the milk and saffron in a jug and pour over the rice. Increase heat to high. Cook, covered, for 10 minutes. Reduce heat to low and cook, covered, stirring occasionally, for 1 hour. Remove from heat and gently stir to separate the grains.
• Step 5
  Spoon biryani among bowls. Sprinkle with coriander and top
  
  
  source: taste