I used to be a bit scared of biryanis. They always seemed complicated, but once you’ve got the hang of the method, you can knock them out in no time, and there are lots of different kinds to try. This can be a meal in itself or part of a larger spread.
Serves 4
75g/⅓ cup plain yoghurt, plus extra to serve
1½ teaspoons garam masala
1½ teaspoons curry powder (hot or mild)
2 garlic cloves, finely chopped
600g/1lb 5oz diced kid meat
2 tablespoons vegetable oil
2 medium onions, finely sliced
2 small cinnamon sticks
3 whole cloves
2 bay leaves
1 teaspoon cumin seeds
40g/3 tablespoons butter
1 teaspoon ground turmeric
350g/2 cups basmati rice
200ml/7fl oz whole milk
small bunch of coriander (cilantro), roughly chopped
1 fresh green chilli, finely sliced (optional)
50g/1¾oz flaked almonds, toasted
salt
to serve
1 lemon, cut into wedges
Preheat the oven to 180°C/350°F/gas mark 4.
Mix the yoghurt with the garam masala, curry powder, garlic and ½ teaspoon of salt. Add the diced meat, turn to coat and set aside to marinate for at least 1 hour or overnight.
Heat the oil in a frying pan, add the onions and fry for about 15 minutes until soft and starting to brown. Add the marinated meat and cook for 10 minutes.
In a saucepan, fry the cinnamon, cloves, bay leaves and cumin seeds in half the butter for 1 minute over a moderate heat. Add the turmeric and rice and toast in the butter and spices for 1 minute more.
Add 450ml/15fl oz hot water and a generous pinch of salt, bring to the boil and cook, uncovered, for 5 minutes until all the water has been absorbed. Remove from the heat and add the milk.
Spread the meat and onion mixture out over the base of an ovenproof casserole which has a tightly fitting lid and pour the part-cooked rice over the top. Dot with the rest of the butter, cover tightly with the lid and cook in the oven for 1 hour.
Remove from the oven and sprinkle with the chopped coriander (cilantro), the chilli, if using, and the toasted almonds.
Serve with a few lemon wedges, some extra yoghurt and chilli chutney.