- 300g white basmati rice
- 4 onions
- 4 garlic cloves
- A thumb of ginger
- 4 vine tomatoes
- 500g diced lamb leg
- 4 tbsp tikka spice mix
- 2 tsp turmeric
- 200g cavolo nero
- A handful of coriander, leaves only
- 2 pomegranate
- 450ml boiling water
- 2 tbsp olive, sunflower
- or coconut oil
- Sea salt
- Freshly ground pepper
- Small pan with lid
- Measuring jug
- Medium ovenproof pan
- Frying pan
- 1.
Preheat your oven to 180°C/Fan 160°C/Gas 4. Fill and boil your kettle. Tip the rice into a small pan and cover with 300ml boiling water. Pop on a lid and bring back to the boil, then turn down to a simmer and cook for 5 mins. Drain and set aside.
- 2.
Meanwhile, peel 1 onion and finely chop it. Peel and grate the garlic and ginger. Finely chop the tomatoes. Trim the dry ends off the cavolo nero and roughly shred the leaves.
- 3.
Pour 1 tbsp oil into a medium ovenproof pan (pan not ovenproof? See our tip) and warm it on a high heat. Add the lamb and fry for 5 mins, turning once or twice, till browned. Scoop out of the pan into a bowl and set aside.
- 4.
Turn the heat down to medium and add a little more oil if needed. Slide in the onion and add a pinch of salt and pepper. Fry for 3 mins, stirring occasionally, till softened. Stir in 1 tbsp tikka masala spice blend, 1 tsp turmeric and the garlic and ginger. Cook for 1 min, till fragrant.
- 5.
Slide the lamb back into the pan and add the tomatoes and cavolo nero. Stir to wilt the cavolo nero, then take the pan off the heat.
- 6.
Add the rice to the pan and stir. Flatten the surface with a spoon and pour over 150ml boiling water. Pop on a lid and slide into the oven for 20 mins, then remove the lid and bake for another 5 mins.
- 7.
While the biriyani cooks, peel and thinly slice the remaining onion. Pop the onion in a bowl and toss with 1 tbsp tikka masala spice blend. Pour 1 tbsp oil into a pan and warm it on a high heat. Add the onion and fry for 6-8 mins, stirring frequently, till golden and crisp at the edges. Tip out onto a plate lined with kitchen paper to drain.
- 8.
Roughly chop the coriander leaves. Halve the pomegranate, then hold 1 half in your hand, cutside down, over a bowl. Whack it with a wooden spoon and the seeds should fall through your fingers. Repeat with the other half.
- 9.
Serve the biriyani on 2 warm plates topped with the spiced onions, pomegranate seeds and coriander leaves.
- 10.
- Tip
No ovenproof pan, no problem
After you've added the rice to the pan in step 6, spoon everything into an ovenproof casserole dish. Pour over the boiling water and cover with a layer of foil. Slide into the oven and follow the method.