Description:

Ingredients

For the marinade

• 2 tablespoons ginger-garlic paste
• 430 ml/15 oz plain yogurt
• ½ teaspoon ground turmeric
• 1 teaspoon red chili powder
• ¼ nutmeg, grated
• 1 teaspoon castor sugar
• about1 ½ teaspoon salt
• 1 lemon, juice only

For biryani

• 1 kg/2 lb 4 oz lamb, boneless, cut into 2.5 cm cubes
• 500 g/1 lb 2 oz basmati rice
• ½ lime, juice only
• ¼ tbsp salt
• 1 tablespoon cumin seeds
• 2 black cardamom pods (optional)
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• ½ teaspoon saffron threads soaked in 120 ml warm milk or water
• or a few drops of rose water or kewra water
• 30g/1oz dried figs and apricots
• 30g/1oz dried cranberries
• 20g fresh mint leaves

Method

Combine the marinade ingredients in a large bowl, add the meat and toss to cover. Cover and refrigerate to marinate for 30 minutes or overnight if possible.

Meanwhile, wash the rice in a few changes of water and then soak for 20 minutes. Boil 2.5 liters of water in a large container. Add the rice, lime juice and salt and cook for 6 minutes, until two-thirds of the rice is cooked. Drain the rice and place on a tray to cool.

Heat two-thirds of the ghee or vegetable oil in a wide, heavy-bottomed baking dish. Add raisins and fry for 30 seconds or until puffed, remove and drain on paper towels. Add walnuts and fry for 30 seconds, remove and drain with paper towels.Add the cardamom pods, cinnamon and bay leaves to the pan and fry for 30-60 seconds. Add cumin and black cardamom. Add the meat with its  marinade and cook for 10-12 minutes on high heat, stirring occasionally. Add the coriander, garam masala and 250ml/9fl oz water and cook, covered, over medium heat for 1 hour or until the meat is tender and the sauce is still in the pan. Add some water if necessary.

To assemble, spread an even layer of rice over the cooked meat and sauce, sprinkle saffron milk, rose water, fried raisins and walnuts, cranberry and mint over the rice and the remaining thing.Cover with a tight-fitting lid and cook on medium heat for 10-15 minutes until the dish is hot. Set aside for another 5 minutes, then open the pan and serve