Lamb chop katchi biryani

Instructions

1. In a large bowl, combine the lamb, ground spices, whole spices, garlic and ginger paste, yoghurt, coriander roots (save the leaves to garnish!) and a generous pinch of salt. Mix well to combine, then refrigerate overnight, if you can.
2. When you’re ready to cook, heat the vegetable oil for frying the onions in a small saucepan. Deep-fry the onions in batches, until golden-brown and slightly crisp. Use a slotted spoon to remove to a bowl, then repeat until all the onions are cooked. Reserve the onion cooking oil.
3. For the rice, combine 1½ litres of water in a medium saucepan with the cloves and cardamom pods. Bring to a boil, then add the soaked rice. Boil for 2 minutes, then reserve ½ cup of the cooking liquid, then drain the rice in a fine mesh strainer.
4. Preheat the oven to 160˚C (fan-forced). Heat 1 tbsp of ghee in a large, heavy-based saucepan over medium heat. Add the lamb and the marinade in a single layer at the base of the pot, then scatter the rice over the lamb. Dot the top of the rice with the remaining ghee, then pour over the saffron (and it’s soaking water), a few spoonfuls of the reserved onion oil (see Note), the reserved rice cooking water and half the fried onions. Season with a generous pinch of salt, then cover and bake for 1 hour. Preheating the pan on the stovetop helps speed up the cook-time.
5. Remove the lamb chop katchi biryani from the oven and uncover. Sprinkle with the reserved coriander leaves, chopped mint and the remaining fried onions. Serve with lemon wedges and raita on the side.