Posh Lamb Biryani

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Simon rimmer's recipe, layering up all the ingredients and serving the meat separately gives it a wonderful taste, don't be put off by the ingredient list it is any easy recipe to make.

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Steps

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Wash and soak the rice for 30 mins then drain.

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Mix the marinade ingredients together and rub into the lamb chunks , chill for 2 hours or overnight.

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Allow lamb to get to room temperature then thread onto wooden skewers.

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Make a paste of the chillies and nuts in a blender then fry in a little oil gently for 5 minutes.

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Add the mushrooms , garlic , ginger , yoghurt , garam masala and seasoning.

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Fry gently for 5 minutes.

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In a separate pan fry the rice in a little vegetable oil for about 3 minutes add just enough water to cover , season with salt and pepper and add the turmeric and cook until tender , about 30 minutes lay out on a tray to dry a little.

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Meanwhile , preheat oven to 350f , fry the onion until golden and crisp.

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Grease either individual ovenproof dishes or one large one with butter and sit the bay leaves on the bottom.

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Now layer up the rice , mushroom mix , onion and a splash of the lime juice and rosewater.

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Repeat and then pour over the saffron rice.

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Cover with alumi.

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Ingredients

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garlic cloves, fresh ginger, cayenne pepper, paprika, ground cumin, ground cloves, lamb, red chilies, cashew nuts, vegetable oil, mushrooms, natural yoghurt, garam masala, rice, turmeric, onion, butter, bay leaves, lime, juice of, rose water, saffron, milk, lemon, juice of, of fresh mint, curry sauce