Lamb Biryani

Rinse the rice

Place the basmati rice in a bowl and cover with cold water. Swirl and drain, repeating 3–4 times until the water runs mostly clear. Set aside to drain in a sieve — this removes excess starch and keeps the grains separate as they cook.

Caramelise the onion

Heat the oil in a large, heavy-based pot over medium heat. Add the sliced onion with a pinch of salt and cook, stirring occasionally, for 12–15 minutes until deep golden brown. Don't rush this step — well-caramelised onions are the backbone of a great biryani.

Brown the lamb

Increase the heat to medium-high and add the lamb cubes in a single layer. Sear for 4–5 minutes, turning occasionally, until browned on most sides. Browning adds flavour, so resist the urge to stir too frequently.

Bloom the spices

Reduce the heat to medium. Push the lamb to one side and add the garlic, ginger, and biryani spice mix to the centre of the pot. Stir and cook for 1–2 minutes until very fragrant — you'll smell the spices open up. Mix everything together.

Build the sauce

Add the diced tomato and yoghurt, stirring well to combine. Cook for 4–5 minutes, stirring occasionally, until the tomato has softened and the mixture looks saucy and slightly reduced. Season with the salt and taste — the base should be well-seasoned before the rice goes in.

Add rice and water

Add the drained rice to the pot and stir gently to coat it in the spiced lamb mixture. Pour in the water and stir once more to level everything out. Bring to a boil over high heat, then immediately reduce to the lowest heat setting.

Steam and rest

Cover the pot with a tight-fitting lid (wrap it in a clean tea towel first if your lid isn't snug — this traps steam). Cook on the lowest heat for 20–22 minutes, until the rice is tender and all the liquid is absorbed. Remove from heat and leave to rest, still covered, for 8–10 minutes. Uncover, fluff gently with a fork, and serve straight from the pot.