There are a few ways of cooking a Biryani but this method is the quickest where everything is cooked at the same time.

Whichever method you use, the marinating process of the meat is very important for the flavour of this dish, I suggest 3 hours marinating time at the minimum, if you can plan ahead, try to let the meat marinate overnight.

01.

Ingredients

FOR THE MARINADE
Meat of your choice (lamb, mutton, fish or chicken are the common choices)
2-3 tsp Biryani spice from Spice Mountain
1 tsp salt
1 tsp chilli powder or fresh chillies according to taste
3 cloves garlic
1 small piece ginger
4 tbsp natural yoghurt
FOR THE DISH
2 tbsp sunflower oil
2 onions, sliced thinly
300g basmati rice
500ml vegetable stock
2 bay leaves
3 whole cloves
3 green cardamoms
half stick cinnamon
1 pinch saffron (infused in 2 tbsp hot water)

02.

Method

  • Soak the rice for 1 hour in cold water and rinse well until the water runs completely clear. Heat the oil to a large casserole dish (with a lid) and fry the onions until soft and brown.
  • Add the lamb and the juices of the marinade, cover the pot and cook for 45mins on low heat.
  • Add the rice, stock, bay, cloves, cardamom, cinnamon stick and the infused saffron water- stir, cover the pot and cook for a further 30mins on low heat.
  • Turn the heat off and let the dish stand for 10mins before serving.