• 250g basmati rice
• 500g diced lamb
• 1 onion – finely sliced
• 3 medium tomatoes, diced
• 1/2 brunch fresh coriander finely chopped
• 1 tablespoon mint freshly chopped
• 100g ghee
• 3 slices of fresh lemon

Spices

• 6 cardamom pods
• 6 bay leaves
• 1 tsp cumin seeds
• 1 cinnamon stick
• 6 cloves
• 2 tsp biryani masala
• 1 tbsp chilli powder
• 1 tbsp ginger & garlic paste
• 1/2 tsp turmeric powder
• salt & pepper to taste

1. Put the lamb in a large pan of water, bring to the boil and leave to boil for 15 minutes. Remove from heat and allow to cool.
2. Heat up another large pan, add the ghee and melt.
3. Add and sauté the bay leaves, cardamom pods and cinnamon stick for a couple of minutes.
4. Add onions and stir, after 5 minutes add in add ginger garlic paste. Continue to stir till onions brown, around 5-10 more minutes.
5. Add all the remaining spices and stir.
6. Add partially cooked lamb pieces, tomatoes and 100ml boiling water to the spices and cook for a further 5 minutes.
7. Add the rice and cook for a further 5 minutes.
8. Once the rice is half cooked add fresh mint, coriander and lemon, then steam on the cooker on a low heat for around 15 minutes until fully cooked. If the rice is a little dry at this stage a bit more hot water can be added.
9. Serve and enjoy.