Saffron Biryani 7 Things You Should Be Buying - Kitchen20

Ingredients

• 1 kg (2.2 lbs) Halal Lamb shoulder, cut into 2.5cm (1 inch) cubes
• 2 tbsp (30 ml) Ghee, divided
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp chili powder (optional, for heat)
• 1 tbsp garam masala
• Salt and freshly ground black pepper to taste
• 1/2 cup (120 ml) plain yogurt (full-fat)
• 2 tbsp (30 ml) Ghee
• 1 large onion, thinly sliced
• 4 green cardamom pods, lightly crushed
• 1 cinnamon stick (7-8cm/3 inches)
• 2 bay leaves
• 500g (2.5 cups) Basmati rice, rinsed thoroughly
• 750 ml (3 cups) Chicken or Vegetable Broth
• Pinch of saffron threads, steeped in 2 tbsp warm water
• 1/4 cup (60 ml) Rosewater
• 100g (3.5 oz) dried apricots, roughly chopped
• 1/4 cup (30g) fresh cilantro, chopped (for garnish)
• 1/4 cup (30g) fresh mint, chopped (for garnish)
• 1/4 cup (30g) slivered almonds, toasted
• 1/4 cup (30g) raisins