Lamb Biryani

Instructions

• 1

  To marinate the lamb, combine the lamb, garlic, ginger, salt and ghee in a bowl. Cover and refrigerate for 4 hours.

• 2

  Insert the wire rack into position 8. Set the oven to Bake, Convection, 375°F, for 15 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 3

  To prepare the saffron rice, place the rice in a strainer and rinse under cold running water until the water runs clear. Place the rice, saffron, water and salt in an ovenproof saucepan. Bring to a boil over medium-high heat. Cover with a tight-fitting lid.

• 4

  Once preheated, place the rice in the oven and bake for 15 minutes.

• 5

  When the oven signals, remove the rice from the oven, spread onto a sheet pan and cool to room temperature. Cover with plastic wrap and refrigerate until required.

  Tip: At this point, the rice won’t be completely cooked, so don’t worry if it’s still a bit firm.
• 6

  Place the roasting pan on the rack to catch any drips during cooking. Adjust the oven to Air Fry, Super Convection, 375°F, for 15 minutes, enable Rotate Remind and press Start. Meanwhile, place the sliced onions, oil and salt in a bowl and mix to combine. Transfer to the air fry basket.

• 7

  When the oven signals, insert the air fry basket into position 3 and air fry the onions for 15 minutes. When the Rotate Remind signals, turn the onions and continue cooking.

• 8

  The onions should be charred but still soft. If not, air fry them a little longer.

• 9

  Once the lamb has been marinating for 4 hours, start the braise. Heat the ghee in a 3¾-quart cast iron pan over high heat. Cook the lamb in 2 batches, until browned all over. Remove from the pan and allow to cool to room temperature.

• 10

  Add the chopped onion to the same pan and cook stirring occasionally for 3 minutes, or until translucent. Add the garlic and ginger and cook, stirring until fragrant. Add the spices and ½ teaspoon salt and cook, for a further 2 minutes.

• 11

  Add the tomatoes, coconut milk, water and the remaining 1 teaspoon salt and simmer for 5 minutes. Remove the pan from the heat and cool.

• 12

  Carefully transfer the curry sauce to a blender and blend until smooth. If your blender lid doesn’t have safety clips, firmly hold the lid down when turning the blender on.

• 13

  Set the oven to Slow Cook, High, for 2 hours and press Start to preheat. Meanwhile, continue to the next step.

• 14

  Return the curry sauce to the pan, add the lamb and bring to a simmer over medium heat.

• 15

  Once preheated, cover the pan with a lid, place in the oven and cook for 2 hours. When the oven signals at the end of cooking, remove the braise from the oven and allow to cool, uncovered, for 15 minutes before proceeding to the next step.

• 16

  Move the wire rack to position 7. Adjust the oven to Bake, Convection, 350°F, for 25 minutes and press Start. Meanwhile, in a 2.6-quart deep ovenproof dish, layer a third of the cooled rice, a third of the braised lamb and a third of the onions. Repeat layering 2 more times.

• 17

  Brush the rim of the ovenproof dish with egg. Top with the pastry and gently press against the edge of the dish, use a fork to press down and seal. Brush with egg and sprinkle with cumin, coriander and fennel seeds.

• 18

  Place in the oven and bake for 25 minutes.

• 19

  The pastry should be golden brown. If not, bake it a little longer.

• 20

  Allow to stand for 5 minutes.

• 21

  Gently slice through the flaky pastry lid and remove it to uncover the aromatic biryani. Mix in the fresh herbs, then serve with the crisp pastry and a dollop of tangy yogurt for the perfect contrast.