Lamb Biryani
Lamb biryani is such a gorgeous, and fragrant Indian dish filled with tender bits of lamb, fluffy rice and spices. It's a labour of love but the flavours are out of this world. The trick is to take your time and go low and slow.

You should also give our Easy Chicken Biryani Recipe a go!

MAKES:
6 - 8
PREP TIME:
0 HOURS 45 MINS
COOK TIME:
2 HOURS 15 MINS
TOTAL TIME:
3 HOURS 0 MINS
INGREDIENTS
50 ml vegetable oil, plus an additional 4tbsp
1 kg diced lamb shoulder
4 cm ginger, peeled
1 bulb garlic, cloves separated and peeled
600 ml water
2 cinnamon sticks, divided
1 tsp. turmeric
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. garam masala
3 green cardamom pods, lightly crushed
500 g Basmati rice
8 tbsp. milk
1 tsp. saffron threads
1 onion, finely sliced
1 tsp. salt
150 g sultanas
150 g blanched almonds
Small bunch coriander, finely chopped

DIRECTIONS
In a small food processor, blitz the garlic and ginger, adding a little water if needed, until it forms a paste.
Heat oil in a heavy-bottomed casserole dish over a medium heat. Add lamb and fry for 3-4 minutes, until browned. Add in your garlic/ginger puree and cook for a further two minutes. Add the turmeric, cumin powder, coriander powder, cinnamon sticks, cardamom pods and water and simmer for around 1 hour, or until the meat is tender. Keep checking the water and top up if needed, by the end of the cooking the sauce should be thickened and reduced. Remove lamb and thickened sauce from the heat and side aside.
Pre-heat oven to 210ºC (190ºC Fan).
Rinse the rice several times until the water runs clear. Then, set aside and allow to soak in water for 20 minutes.
Meanwhile, heat the milk in a small pan and add the saffron threads and allow to infuse.
Next make the crispy onion garnish. Sprinkle salt over the onions and leave for 5 minutes. Squeeze the moisture out the onions. Add 2tbsp oil to a frying pan over high heat and add onions. Cook for 10 minutes, until golden brown. Tip out onto a paper towel and allow all the excess moisture to absorb. Set aside.
Add the remaining oil to the pan and fry the almonds and sultanas for 3-4minutes, until golden. Set aside to cool.
Now that the rice has finished soaking, drain it well and bring a large heavy-bottomed pan of water to the boil. Add the rice and simmer for 5 minutes. Drain, and set aside.
In the same heavy-bottomed pan, layer a third of the rice in the bottom. Then add half the meat with a little reduced sauce, a third of the onions, and a third of the saffron milk. Repeat the rice, meat, saffron cream, then finish off with the last of the rice and milk.
Cover and bake for 40 minutes. Remove from the oven and allow to sit for 5 minutes.
Uncover and sprinkle over the remaining crispy onion, almonds, sultanas and chopped coriander. Serve.
Add all the ingredients, except the spinach and garnishes, to a large pot and bring to the boil over a high heat.
Turn down to the lowest possible heat, cover and let simmer until the rice is fully cooked (approximately 10-15 minutes after boiling). Stir in the spinach until wilted, then garnish and serve.