Lamb Biryani with Caramelised Onions and Saffron

• 350 g Basmati rice
• 3 medium Yellow onion
• 70 g Ghee
• 25 g Ginger root
• 6 cloves Garlic
• 200 g Yogurt
• 2 tsp Ground cumin
• 2 tsp Garam masala
• 1 piece Cinnamon sticks
• 6 pieces Green cardamom pods
• 6 pieces Whole cloves
• 700 g Lamb shoulder, boneless
• ¼ tsp Dried saffron threads
• 20 g Fresh coriander
• 1.5 liters Water
• 1 tbsp Fine sea salt
• 1 tsp Black pepper

1. Rinse the basmati rice in cold water until the water runs mostly clear, then cover with fresh water and soak for 20 minutes. Meanwhile, thinly slice the onions, finely grate the ginger, and crush the garlic to a paste with a pinch of the fine sea salt. Pick the coriander leaves and set aside.
2. Warm 2 tbsp of the ghee in a large saucepan over medium heat and fry the onions with a pinch of salt, stirring often, for 18 to 22 minutes until deep golden and caramelised. Transfer half the onions to a bowl for layering later. Keep the remaining onions in the pan.
3. Add the remaining ghee to the pan with the onions, then stir in the cinnamon stick, cardamom pods and cloves for 30 seconds until fragrant. Add the lamb, season with black pepper and 1 tsp of the fine sea salt, and cook for 6 to 8 minutes, turning, until lightly browned. Stir in the ginger, garlic, ground cumin and 1 tsp of the garam masala and cook for 1 minute.
4. Lower the heat and stir in the yogurt a spoonful at a time so it does not split. Add 500 ml of the water, bring to a gentle simmer, cover and cook for 45 to 55 minutes until the lamb is tender. If it looks dry at any point, add a splash more water.
5. While the lamb cooks, bring 1 litre of the water to the boil in a large pot and stir in 2 tsp of the fine sea salt. Drain the soaked rice and boil it 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. Put the saffron in a small bowl and stir in 2 tbsp hot water from the kettle, then leave to steep for 5 minutes. Check the lamb: you want a little thick gravy coating the meat, not a watery sauce, so simmer uncovered for a few minutes if needed. Stir in the remaining 1 tsp garam masala.
7. To layer, spread half the parboiled rice over the lamb, then scatter over the reserved caramelised onions and half the coriander. Spoon over the remaining rice, drizzle with the saffron water, then cover tightly with a lid. Cook on the lowest heat for 20 minutes, then rest off the heat for 10 minutes.
8. Gently fluff the biryani with a wooden spoon, lifting from the bottom to bring up the lamb without breaking the rice too much. Taste and add a final pinch of fine sea salt if needed. Serve topped with the remaining coriander.

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