Lamb Biryani

Directions

1. 1
   Heat the oil in a large pan, add the onion and fry for 3-4 mins until lightly golden.
2. 2
   Remove 1/4 of the onion and set aside.
3. 3
   Add the lamb, garlic, ginger, cinnamon stick, cardamom, cloves and peppercorns to the pan and fry for 8-10 mins until the lamb is lightly browned all over.
4. 4
   Stir the chili powder, ground coriander and salt into 2tbsp of boiling water, then pour into the pan.
5. 5
   Cover the pan and cook the meat over a low heat for 40-45 mins until the meat is tender.
6. 6
   Add the yogurt to the pan and stir.
7. 7
   Meanwhile, place the reserved onion in a pan and continue to fry for 5-6 mins until dark brown.
8. 8
   Place a third of the rice into the base of a heavy casserole and drizzle over a little of the saffron mixture.
9. 9
   Layer over half of the meat mixture and cover with another third of the rice and sprinkle with a little more saffron mixture.
10. 10
    Repeat this, finishing with a layer of rice and drizzling with saffron.
11. 11
    Press down lightly and place the onion on top.
12. 12
    Cover the pan with a tight-fitting lid and cook in the oven for 10 mins at 300 degrees F.
13. 13
    Remove from the oven, sprinkle with fresh cilantro and serve.