Lamb Biryani
Ingredients
- 500 g basmati rice
- 2 tbsp. vegetable oil
- 400 g lamb neck fillet, cut into 2cm pieces
- 3 large onions, finely sliced
- 6 garlic cloves, crushed
- 6 cm piece fresh root ginger, peeled and finely grated
- 1 green chilli, deseeded and finely chopped
- 1 large cinnamon stick
- 12 green cardamom pods
- 2 tsp. garam masala
- 1 tsp. turmeric
- 4 tomatoes, roughly chopped
- 250 g natural yogurt
- Pinch of saffron
- 1/2 tsp. rose water
- 100 g unsalted butter, melted
- 20 g flaked almonds, toasted
- Small handful coriander, chopped
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