Dum-Style Lamb Biryani (Slow-Sealed Spiced Rice Dish)

• 250 g Yogurt, plain
• 6 cloves Garlic
• 30 g Ginger root, peeled
• 2 pieces Green chili pepper
• 2 tsp Garam masala
• 2 tsp Ground cumin
• 4 tsp Fine sea salt
• 1 piece Lemon
• 1 kg Lamb leg bone-in, cut into large pieces
• 350 g Basmati rice
• ¼ tsp Dried saffron threads
• 3 tbsp Ghee
• 80 ml Sunflower oil
• 3 medium Yellow onion
• 20 g Fresh mint
• 20 g Fresh coriander

1. In a mixing bowl, combine the yogurt with the garlic and ginger (both finely grated), slit green chilli, garam masala, ground cumin, 2 tsp of the fine sea salt, and the juice of the lemon. Add the lamb and turn well to coat. Cover and marinate for 60 minutes at cool room temperature, or refrigerate up to overnight.
2. Rinse the basmati rice in several changes of cold water until the water runs mostly clear, then soak it in cold water for 20 minutes. Meanwhile, crush the saffron threads between your fingers and steep them in 3 tbsp hot water in a small saucepan off the heat. Pick the mint and coriander leaves and set aside.
3. Thinly slice the yellow onions. Heat the sunflower oil in a large frying pan over medium-high heat, then fry the onions in batches, stirring often, for 12 to 18 minutes until deep golden and crisp. Lift out to a plate, leaving the oil behind in the pan.
4. Bring a large pot of water to the boil and season it with 1 tsp of the fine sea salt. Drain the soaked rice, add it to the boiling water, and cook for 5 to 7 minutes until the grains are just tender on the outside but still firm in the centre. Drain well in a colander and set aside.
5. Warm the ghee in a dutch oven over medium heat. Add the marinated lamb along with all the marinade, then cook for 8 to 10 minutes, stirring and scraping the base, until the yogurt mixture looks glossy and the lamb has started to colour in places. Turn the heat down to low.
6. Layer half the parboiled rice over the lamb, then scatter over half the fried onions, half the mint, and half the coriander. Spoon over half the saffron water. Add the remaining rice, then finish with the remaining fried onions and herbs, and drizzle over the remaining saffron water.
7. Cover the pot with a tight-fitting lid; if your lid is loose, press a sheet of foil over the pot before putting the lid on. Cook on the lowest heat for 45 minutes, keeping the heat gentle so the rice steams rather than boils. Turn off the heat and rest, still sealed, for 10 minutes.
8. Uncover and check that the lamb is tender and the rice is fully cooked; if needed, reseal and cook for a further 10 minutes on low. Gently lift and fold the biryani from the edges towards the centre to mix the layers without breaking the rice too much. Taste and season with the remaining 1 tsp fine sea salt if needed, then serve.

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