Mutton Biryani

• 250 g Yogurt, plain
• 2 tsp Garam masala
• 6 cloves Garlic
• 30 g Ginger root, peeled
• 800 g Lamb stew meat
• 3 medium Yellow onion
• 4 tbsp Ghee
• 8 pieces Green cardamom pods
• 2 pieces Bay leaves
• 350 g Basmati rice
• 1 pinch Dried saffron threads
• 60 ml Whole milk
• 20 g Fresh coriander
• 2 liters Water
• 2 tsp Fine sea salt
• ½ tsp Black pepper

1. In a mixing bowl, stir together the yogurt, garam masala, half the fine sea salt, and the black pepper. Crush the garlic to a paste and finely grate the ginger root, then mix both into the yoghurt. Add the lamb and turn well to coat, then set aside to marinate for 30 minutes.
2. Meanwhile, thinly slice the yellow onions and roughly chop the fresh coriander. Warm the whole milk in a small saucepan until just hot, then stir in the dried saffron threads and leave to infuse. Rinse the basmati rice in cold water until the water runs clearer, then leave it to soak in fresh water for 20 minutes.
3. Melt the ghee in a large pot over a medium heat and cook the onions, stirring often, for 15 to 20 minutes until deep golden and sweet. Lift out about one third of the onions and set aside for layering later. Add the green cardamom pods and bay leaves to the pot and cook for 1 minute until fragrant.
4. Add the marinated lamb to the pot and cook over a medium-high heat for 6 to 8 minutes, stirring, until the meat is lightly browned and the yoghurt loses its raw smell. Add 500 ml of the water, bring to a gentle simmer, then cover and cook for 35 to 45 minutes until the lamb is tender. If it looks dry at any point, add a splash more water to keep it saucy rather than sticking.
5. Bring the remaining water to the boil in a separate large pot and season it with the remaining fine sea salt. Drain the soaked rice, add it to the boiling water, and cook for 5 to 6 minutes until the grains are just tender on the outside but still firm in the centre. Drain well in a colander.
6. Turn the heat under the lamb down to low and level the meat in the pot, then spoon the par-cooked rice over the top in an even layer. Scatter over the reserved fried onions and most of the fresh coriander, then drizzle over the saffron milk. Cover tightly and steam on the lowest heat for 20 minutes, then rest off the heat for 10 minutes before gently lifting and folding to combine without breaking the rice.

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