Biriyani from The Settler's Cookbook by Yasmin Alibhai-Brown

Ingredients

• 2 large onions, sliced thin
• 1 large onion, chopped
• 3 cups basmati rice
• 1½ tbsp crushed garlic/ginger mix
• 1½ cup sunflower or vegetable oil
• 2 tins chopped tomatoes
• 3 tbsp lemon juice
• 2 lb cut pieces of leg of lamb, fat shaved off
• 2 cups ordinary, plain yoghourt
• 1 large tsp saffron
• 3 green chillies, chopped
• 5 tbsp tomato purée
• 8 small parboiled potatoes
• Some yellow or orange food colouring
• Salt to taste
• 1½ tbsp garam masala
• Whole masala made up of 8 sticks of cinnamon, 8 cloves and 8 cardamom pods
• 1 cup crisply fried onions (available ready-made at Asian food stores)