the Breville Test Kitchen

Lamb Biryani

Name: Lamb Biryani
Cook time: 2700 s
Total time: 28800 s
Yield: Serves 6-8
Ingredients: 900 g diced lamb; 4 cloves garlic - minced; 1 tbsp finely grated ginger; ½ tsp kosher salt; 3½ oz ghee - melted; 2 cups (14 oz) basmati rice; ¼ tsp saffron threads; 2 cups (16 fl oz) water; 1 tsp kosher salt; 2 yellow onions - thinly sliced; 1 tbsp vegetable oil; ¼ tsp kosher salt; 1 oz ghee; 1 large yellow onion - chopped; 4 cloves garlic - minced; 1 tbsp finely grated ginger; 1½ tsp kosher salt - divided; 3 tbsp ground cumin; 3 tbsp ground turmeric; 5 tsp curry powder; 2 tsp chili powder; 2 tsp ground cinnamon; 1 tsp ground coriander; 1½ tsp kosher salt - divided; 14½ oz can crushed tomatoes; 1 cup (8 fl oz) coconut milk; 1 cup (8 fl oz) water; 1 egg - lightly beaten; 1 frozen puff pastry sheet (9½-inch square) - just thawed; ½ tsp cumin seeds

A regal dish invented for the mighty Mughal emperors, the biriyani sees spiced slow cooked lamb layered with saffron scented rice. Traditional methods often saw it baked in a clay pot sealed with dough, steaming the whole dish in its own flavors and juices. We echo this technique with a modern crisp topping of golden puff pastry.

8 hrs total time

45 mins active time

Easy

Serves 6-8

Ingredients

Measurements:

For the marinade

900 g diced lamb
4 cloves garlic
minced
1 tbsp finely grated ginger
½ tsp kosher salt
3½ oz ghee
melted

For the saffron rice

2 cups (14 oz) basmati rice
¼ tsp saffron threads
2 cups (16 fl oz) water
1 tsp kosher salt

For the air-fried onions

2 yellow onions
thinly sliced
1 tbsp vegetable oil
¼ tsp kosher salt

For the braise

1 oz ghee
1 large yellow onion
chopped
4 cloves garlic
minced
1 tbsp finely grated ginger
1½ tsp kosher salt
divided
3 tbsp ground cumin
3 tbsp ground turmeric
5 tsp curry powder
2 tsp chili powder
2 tsp ground cinnamon
1 tsp ground coriander
1½ tsp kosher salt
divided
14½ oz can crushed tomatoes
1 cup (8 fl oz) coconut milk
1 cup (8 fl oz) water

To assemble

1 egg
lightly beaten
1 frozen puff pastry sheet (9½-inch square)
just thawed
½ tsp cumin seeds
½ tsp coriander seeds
½ tsp fennel seeds
¼ cup mint leaves
¼ cup cilantro leaves
Yogurt
to serve

Instructions

1To marinate the lamb, combine the lamb, garlic, ginger, salt and ghee in a bowl. Cover and refrigerate for 4 hours.
2Insert the wire rack into position 8. Set the oven to Bake, Convection, 375°F, for 15 minutes and press Start to preheat. Meanwhile, continue to the next step.
3To prepare the saffron rice, place the rice in a strainer and rinse under cold running water until the water runs clear. Place the rice, saffron, water and salt in an ovenproof saucepan. Bring to a boil over medium-high heat. Cover with a tight-fitting lid.
4Once preheated, place the rice in the oven and bake for 15 minutes.
5When the oven signals, remove the rice from the oven, spread onto a sheet pan and cool to room temperature. Cover with plastic wrap and refrigerate until required.
Tip: At this point, the rice won’t be completely cooked, so don’t worry if it’s still a bit firm.
6Place the roasting pan on the rack to catch any drips during cooking. Adjust the oven to Air Fry, Super Convection, 375°F, for 15 minutes, enable Rotate Remind and press Start. Meanwhile, place the sliced onions, oil and salt in a bowl and mix to combine. Transfer to the air fry basket.
7When the oven signals, insert the air fry basket into position 3 and air fry the onions for 15 minutes. When the Rotate Remind signals, turn the onions and continue cooking.
8The onions should be charred but still soft. If not, air fry them a little longer.
9Once the lamb has been marinating for 4 hours, start the braise. Heat the ghee in a 3¾-quart cast iron pan over high heat. Cook the lamb in 2 batches, until browned all over. Remove from the pan and allow to cool to room temperature.
10Add the chopped onion to the same pan and cook stirring occasionally for 3 minutes, or until translucent. Add the garlic and ginger and cook, stirring until fragrant. Add the spices and ½ teaspoon salt and cook, for a further 2 minutes.
11Add the tomatoes, coconut milk, water and the remaining 1 teaspoon salt and simmer for 5 minutes. Remove the pan from the heat and cool.
12Carefully transfer the curry sauce to a blender and blend until smooth. If your blender lid doesn’t have safety clips, firmly hold the lid down when turning the blender on.
13Set the oven to Slow Cook, High, for 2 hours and press Start to preheat. Meanwhile, continue to the next step.
14Return the curry sauce to the pan, add the lamb and bring to a simmer over medium heat.
15Once preheated, cover the pan with a lid, place in the oven and cook for 2 hours. When the oven signals at the end of cooking, remove the braise from the oven and allow to cool, uncovered, for 15 minutes before proceeding to the next step.
16Move the wire rack to position 7. Adjust the oven to Bake, Convection, 350°F, for 25 minutes and press Start. Meanwhile, in a 2.6-quart deep ovenproof dish, layer a third of the cooled rice, a third of the braised lamb and a third of the onions. Repeat layering 2 more times.
17Brush the rim of the ovenproof dish with egg. Top with the pastry and gently press against the edge of the dish, use a fork to press down and seal. Brush with egg and sprinkle with cumin, coriander and fennel seeds.
18Place in the oven and bake for 25 minutes.
19The pastry should be golden brown. If not, bake it a little longer.
20Allow to stand for 5 minutes.
21Gently slice through the flaky pastry lid and remove it to uncover the aromatic biryani. Mix in the fresh herbs, then serve with the crisp pastry and a dollop of tangy yogurt for the perfect contrast.