Weeknight-Friendly Lamb Dum Biryani

⏱ 100 min · Serves 6

Tender yoghurt-marinated lamb layered with saffron rice, fried onions and mint, then steamed under a tight lid so every grain takes on the spice. It tastes like a weekend project but fits into a single evening.

Per serving: 695 kcal · 37.0g protein · 68.0g carbs · 30.0g fat

Ingredients

• 800g boneless lamb shoulder, cut into 3cm chunks
• 250g full-fat natural yoghurt
• 2 tbsp ginger-garlic paste
• 1 tsp ground turmeric
• 2 tsp Kashmiri chilli powder
• 2 tsp garam masala
• 1 tsp ground cumin
• 1.5 tsp salt, plus more for the rice
• Juice of 1/2 lemon
• 450g basmati rice
• 4 tbsp ghee (or neutral oil)
• 3 large onions, thinly sliced
• 1 cinnamon stick
• 4 green cardamom pods
• 3 cloves
• 2 bay leaves
• 1 tsp cumin seeds
• 2 green chillies, slit
• Large handful fresh coriander, chopped
• Large handful fresh mint, chopped
• Big pinch saffron soaked in 4 tbsp warm milk
• 2 tbsp water, for the dum

Method

1. Mix the lamb with yoghurt, ginger-garlic paste, turmeric, chilli powder, garam masala, cumin, 1.5 tsp salt and lemon juice. Leave for at least 30 minutes (overnight in the fridge is better).
2. Rinse the rice until the water runs clear, then soak in cold water for 30 minutes.
3. Heat 3 tbsp ghee in a wide heavy casserole and fry the sliced onions over medium heat for 15-18 minutes until deep golden. Lift out two-thirds with a slotted spoon and drain on kitchen paper.
4. Add the cinnamon, cardamom, cloves, bay and cumin seeds to the pan with the remaining onions and sizzle for 30 seconds. Tip in the marinated lamb and the green chillies, and cook over high heat for 5 minutes.
5. Cover and simmer gently for 40-45 minutes, stirring now and then, until the lamb is tender and the sauce is thick and clinging. Season to taste.
6. Meanwhile bring a large pan of well-salted water to the boil. Drain the rice and boil for 4-5 minutes only, until the grains are soft at the edges but firm in the centre. Drain well.
7. Spread the rice over the lamb in the casserole. Scatter with the reserved fried onions, coriander, mint, the saffron milk and the last tbsp ghee. Sprinkle over 2 tbsp water.
8. Cover with a tight lid (or foil under the lid), cook on the lowest heat for 20 minutes, then rest off the heat for 10 minutes.
9. Open at the table and fold gently from the bottom up so the spiced lamb comes through the rice. Serve with cucumber raita.