Foryoueats: Rice Cooker Lamb Biryani | Marion's Kitchen

Ingredients

• 2½ cups basmati rice
• ¼ cup milk
• 2g (just under 1/8 oz) saffron threads
• 4 dried bay leaves
• 8 cardamom pods
• 1 cinnamon stick
• 1 cup crispy fried shallots
• 2¼ cups (about 19 fl oz) chicken stock
• ¼ cup roughly chopped coriander (cilantro) leaves, to serve
• natural yoghurt, to serve
• sliced red onion, to serve
• sliced green chilli, to serve
• lime wedges, to serve
• Lamb curry:
• 4 cloves garlic
• 1 long green chilli, roughly chopped
• 2 tsp sea salt
• 1 tbsp finely grated ginger
• 1 tbsp ground coriander
• 2 tsp garam masala
• 1 tsp Kashmiri chilli powder*
• ½ tsp ground turmeric
• 1 cup natural yoghurt
• 1.2kg (2 lb 10 oz) lamb shoulder, boneless, cut into 4cm (1.5”) chunks
• 1 tbsp ghee