Lamb Biryani

viveksingh.co.uk

T's kitchen

Vivek Singh

subheading: For the marinade:

2 tbsp ginger and garlic paste

430ml plain yoghurt, whisked

½ tsp ground turmeric

1 tbsp red chilli powder

¼ nutmeg, grated

1 tsp caster sugar

1½ tsp salt

1 lemon, juice only

subheading: For the biryani:

1kg mutton from leg or shoulder, bone removed, cut into 2.5cm/1in cubes

500g basmati rice, rinsed and soaked in water for 20 minutes, then drained

½ lime, juice only

¼ tbsp salt

150g ghee or vegetable oil

40g raisins

60g walnut halves

4 green cardamom pods

5cm piece of cinnamon stick

3 bay leaves

1 tsp cumin seeds

seeds from 2 black cardamom pods

2 tsp ground coriander

1 tsp garam masala

½ tsp saffron strands, soaked in 120ml warm milk or water

few drops rosewater or kewra water

30g dried figs or apricots

30g dried cranberries

20g fresh mint leaves

Directions at viveksingh.co.uk

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