Lamb Biryani

For 2 servings

• diced lamb shoulder250 g
• natural yoghurt100 g
• ground cumin1 tsp
• ground coriander1 tsp
• turmeric1/2 tsp
• chilli powder1/2 tsp
• garlic clove, crushed1
• grated ginger1/2 tsp
• basmati rice150 g
• vegetable oil2 tbsp
• onion, sliced1/2
• garam masala1/2 tsp
• water300 ml
• Fresh coriander, to serve

1. 1

   In a bowl, mix the lamb with the yoghurt, cumin, coriander, turmeric, chilli powder, garlic and ginger. Cover and leave to marinate for at least 30 minutes, or overnight if you have time.

2. 2

   Rinse the basmati rice under cold water until the water runs mostly clear, this stops the rice becoming too sticky. Set aside.

3. 3

   Heat the oil in a large pan with a lid over medium heat. Add the onion and cook for 6 to 7 minutes, stirring occasionally, until soft and golden.

4. 4

   Add the marinated lamb and cook for 5 to 6 minutes, stirring, until browned on all sides.

5. 5

   Stir in the garam masala and cook for 30 seconds.

6. 6

   Add the rinsed rice and stir gently so it combines with the lamb without breaking up.

7. 7

   Pour in the water and bring to a boil. Once boiling, reduce the heat to as low as it will go, cover with a tight fitting lid, and cook for 35 to 40 minutes, until the lamb is tender and pulls apart easily.

8. 8

   Check occasionally that there is enough liquid, adding a splash more water if the pan looks dry before the lamb is fully cooked.

9. 9

   Once the lamb is tender and the rice is cooked, fluff gently with a fork and scatter with fresh coriander before serving.