When the cumin seeds have sizzled, add in the rinsed Basmati rice and top with the boiling water. Simmer the rice on medium to high heat for 8 minutes. The rice must be 75% cooked and still retaining a little bit. Drain the rice in a colander and very gently rinse under cold water to prevent the rice from cooking any further. When ready to consume, take it out in a microwave-safe bowl/plate. Sprinkle some water over it & reheat it in the microwave. Return half the rice to the saucepan, spread half the cooked meat and curry over the rice, and then repeat.

Using a long-handled wooden spoon, push the handle into the middle of the rice and pour in half of the saffron milk. Add the rest of the milk to the edges of the pot. Spread another tbsp ghee over the top and drizzle over your food colouring. Turn off the heat and leave the chana masala to cool slightly, then roughly chop the remaining coriander leaves, scatter on top and serve. In a separate large deep pan, add 750ml boiling water, salt and drained rice. Boil until the rice is more than half cooked. Once the spices have sizzled, add in the marinated lamb and fry on medium heat to seal the meat all over. When all the pieces of lamb have browned reduce the flame to a low heat, pour in 1L of boiling water, cover with a lid and allow the lamb to cook for 1.5 -2 hours or until the lamb is soft and tender. Stir the lamb occasionally. To speed up the process, you can also cook the lamb in a pressure cooker.

Kashmiri red chili powder– It is optional to use Kashmiri red chili powder. It gives a bright red color to the gravy and is less spicy. However, you can use any red chili powder that you have in your kitchen pantry. To prepare the Biriyani, the most important stage is to marinate the lamb. In a mixing bowl, combine the natural yoghurt, vegetable oil, lemon juice, salt, red chilli, turmeric, cumin, coriander and Biriyani masala powders. Add the diced lamb to the marinade and coat well. For best results, allow the lamb to marinate overnight, if you do not have time allow at least an hour for the lamb to marinate.

In a large saucepan heat ghee and then fry the onions until golden. If using optional whole spices add and fry for 1 minute.

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In another large pot, bring 3 litres of water to the boil and add your soaked rice. Drain the water once the rice is 60% cooked. Saffron milk (optional)– soak a pinch of saffron soaked in ¼ cup of warm milk. You can substitute it with ¼ cup of plain milk or ¼ cup water in its place. In a heavy pot, add the ghee and butter. Once hot, add the sultanas and the cashews. Fry until brown and set aside.

Meanwhile, heat the milk to 60°C. Sprinkle in your saffron and 2 tbsp almond meal. Stir to combine and set aside. Add the turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, salt & biryani masala powder. Cook for 2-3 minutes. (image 15 & 16)We have a 30-day return policy, which means you have 30 days after receiving your item to request a return. Whole spices– bay leaf, shahi jeera (caraway seeds), green cardamom, cloves, cinnamon. If you do not have the entire whole spices then add whatever you have on hand. Chana masala is often served with flatbreads such as chapati, or pav buns, poori or rice, and with raita and/or a kachumber salad of chopped onions, cucumber and tomatoes, but it also makes a good vegetarian side dish. 8 Alternatives Finally sprinkle mint & coriander leaves, fried onions, biryani masala powder, saffron milk & 2 tsp ghee/clarified butter. (image 24)

The addition of saffron milk is optional. But if you skip it then add an equal amount of milk or water to the biryani. Biryani masala powder– Biryani masala powder balances the flavors & aroma. You can skip the whole spices& use only biryani masala powder. It has all the essential spices that flavor the biryani. Fried onions or birista –You can easily make it at home. Just deep fry the onion slices in hot oil until golden. Remove & drain it on a kitchen towel. Or use store-bought birista. Store biryani in small portions & take out the quantity that you are ready to consume. Reheat only that portion. Ghee/clarified butter –Ghee makes the biryani rice moist & aromatic. It enhances the flavor of biryani.

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Basmati rice –Use long-grain-aged basmati rice to make biryani. Aged basmati rice does not become soggy easily when dum cooked. They can hold their shape. Basmati rice has its own flavors& when cooked its long grains look beautiful in the dish. You can substitute it with any aged rice.