Lamb Biryani

Ingredients

• 650 g lamb meat (shank)
• 4 onions
• 7 tbsp ghee
• 2 tsp freshly grated ginger
• 3 Garlic cloves
• 6 cardamom pods
• 5 cloves
• 1 stick cinnamon
• 0.5 tsp ground cumin
• 0.5 tsp ground turmeric
• 0.5 tsp chili powder
• 150 g yogurt
• 150 ml meat broth
• Salt
• 300 g basmati rice
• 50 g Raisins
• 4 tbsp almond slivers
• 4 tbsp milk
• 0.5 tsp saffron strands

Instructions

1. 1.

   Cut the meat into bite‑size pieces. Peel and slice the onions. Heat 4 tbsp ghee in a pot and sauté half of the onions until translucent, then add ginger, cardamom, cloves, cinnamon stick and the meat; stir and cook until the meat is lightly browned all around. Stir in ground spices, yogurt and broth, season with salt, cover and simmer over low heat for 45 minutes, stirring occasionally.

2. 2.

   Wash the rice under running water, then bring to a boil in slightly salted water at about twice the volume of rice, cover and let it steam on very low heat for about 5 minutes.

3. 3.

   Transfer the meat to a greased baking dish. Drain the rice, mix with raisins and almond slivers, and spread over the meat. Heat the milk, dissolve saffron and 2 tbsp ghee in it, then drizzle over the rice.

4. 4.

   Seal the dish (lid or foil). Bake in a preheated oven at 180°C (middle rack) for about 1 hour. Roast the remaining onions in the leftover ghee until golden. Fluff the lamb biryani before serving, plate on bowls and sprinkle with roasted onions.