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
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
Crispy fried onions
4 small red onion, sliced in rings
vegetable oil, for deep-frying
Bloomed saffron
⅔ cup milk
2g (just under 0.1 oz) saffron threads
Kachumber salad
1 small cucumber, 1cm (⅜”) dice
1-2 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
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
Love your recipes
Super Recipes
I love your cooking shows and your very lively presentations. Food looks so delicious.and recipes are easy to follow.
A true labour of love
If you’re gonna make Lamb Biriyani you’ve got to do it properly. Perfect for a winter weekend when you want to be in the kitchen.