LAMB CUTLETS BIRYANI

PREP AND COOK TIME 2 HOURS 15 MINS | SERVES 4

INGREDIENTS

5 tbsp cooking oil

8 whole cloves

4 black cardamom pods

4 cinnamon sticks

5 large onions, thinly sliced

1 tbsp garlic paste

1 tbsp ginger paste

4 tbsp chopped fresh coriander

2 tbsp chopped fresh mint

8 lamb cutlets

3 medium-size tomatoes, finely chopped

4 green chillies, halved lengthwise

1 tsp red chilli powder

2 tbsp yogurt

2 tbsp lemon juice 2 1/2 cups basmati rice, soaked in plenty of water for 30 mins

7 1/2 cups water

1/2 tsp saffron, soaked in 1 tbsp milk

METHOD

Heat 4 tbsp oil in a deep frying pan and add cloves, cardamoms and cinnamon sticks. Sauté until fragrant and then add 4 of the sliced onions. Sauté over medium heat until onions are golden, about 5 mins.

Add garlic and ginger pastes and continue to sauté for another minute. Now add coriander and mint and sauté for a minute.

Add lamb cutlets, season with salt and sauté until meat begins to brown, about 20 mins. Add tomatoes, green chillies and red chilli powder. Sauté until oil begins to appear on the sides of the pan, about 10 minutes.

Stir in yogurt and lemon juice, cover and let it cook until the lamb is tender, about 15 mins. Add a little water if the gravy is too dry.

In a separate pan, boil together rice, water and salt until rice is al dente, about 10-15 mins. Drain.

Heat remaining oil in a frying pan and sauté remaining sliced onion until golden brown. Set aside.

To assemble, layer half the rice at the bottom of a heavy-bottomed pan. Evenly spread the cooked lamb over, sprinkle with fried onion and drizzle with soaked saffron. Top with remaining rice, cover with a tight lid and let it cook over a low heat for 15 mins or until rice is soft.