RECIPE
LAMB BIRIYANI Serves 6
INGREDIENTS Biriyani base • 600g cubed lamb’s leg • 3 tbsp olive oil • 4 grated garlic cloves • 1 inch grated ginger • 6 green cardamom pods • 6 cloves • 1 tsp ground turmeric • 2 tsp garam masala • ½ tsp chilli powder • ½ tsp ground cinnamon • 1 tsp ground cumin • 4 tbsp natural yoghurt
• Juice of one lemon • Pinch of salt
• Juice of one lemon • Salt
Mint yoghurt • 6 tbsp natural yoghurt • 1 tbsp olive oil • Juice of one lemon • Small bunch of mint, finely chopped • Pinch of salt To serve • Lemon wedges and chopped coriander
Top layer • 450g basmati rice, half cooked and drained • 1 white onion, finely sliced • 2 tsp saffron Tomato salad • 5 vine tomatoes, chopped • Small bunch of coriander, roughly chopped • ½ red onion, finely chopped
METHOD 1. In a deep pan, combine all the ingredients for the biriyani base and mix well. This can be set aside to marinade for 30 minutes or even overnight in the fridge if you want to prep in advance. 2. Next, half cook the rice – to do this, boil until just starting to turn soft, then drain into a colander and rinse through with cold water to stop the cooking process. Lay the rice over the lamb biriyani base and smooth down. 3. Fry the onion in olive oil, keeping it moving in the pan with a spatula as it cooks until deep brown and turning crispy, then spread evenly over the rice. 4. Take two teaspoons of saffron filaments, cover with five tablespoons of hot water, then leave to infuse and release their colour for a few minutes before pouring all over the rice and onions. 5. Cover with a lid, cook on a high hob heat for ten minutes before turning down to a gentle medium- low heat for a remaining 50 minutes. 6. When cooked, take a serving spoon and turn the biriyani a little to pull some of the meat base to the top to combine the layers. Finish with fresh chopped coriander and fresh lemon juice and serve with the accompanying tomato salad and mint yoghurt.
COOK UP A STORM Cooking up Cambridge was founded as a way for Sarah (pictured) to share her love of food, as well as Cambridge’s wide range of produce
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