Biryani

• 1.3 kg lamb
• 500 g rice half boiled with saffron
• 1 onion quartered
• 4 garlic cloves crushed
• 150 g plain yogurt
• 1 bay leaf
• 1 cinnamon stick
• ½ tbsp ground cardamom
• 10 g ginger chopped
• 1 tbsp turmeric
• 1 tbsp powdered coriander
• 2 tbsp ground cumin
• 3 tbsp fresh coriander chopped
• 2 tbsp ghee
• 1.5 L water
• Saffron water
• Fried onions
• Cloves
• Salt and pepper

Set the thermostat to 160°C in Fry mode. Heat the ghee. Sauté the meat, onion, bay leaf, cardamom, cloves, salt and pepper. When the meat has browned, add the rest of the spices and sauté.

Add the yogurt and cook 2 to 3 minutes. Add 1 litre of water. Set the thermostat to 100°C in Rice/Risotto mode. Cook for 1 hour with the lid closed. Add 50 cl water during the cooking.

Once the meat is cooked, add 500 g of rice half cooked with saffron. Cook for 5 more minutes. Serve hot on a banana leaf.