Lamb keema biryani

Entertaining just got easy with this lamb and rice recipe that the whole family will adore. Served with plenty of condiments, this keema biryani makes a perfect Indian banquet.

• 400g (2 cups) brown basmati rice, rinsed
• 3 large brown onions
• 5cm-piece fresh ginger, peeled, chopped, plus 2cm extra, thinly sliced
• 6 large garlic cloves, peeled
• 2 long fresh red chillies, chopped
• 3/4 cup chopped fresh coriander leaves, stems and roots reserved
• 60g unsalted cashews
• 2 tomatoes, quartered
• 130g (1/2 cup) Greek-style yoghurt
• 5 tablespoons ghee
• 1 teaspoon cumin seeds
• 2 cinnamon sticks
• 1 teaspoon whole black peppercorns, crushed
• 3 stems fresh curry leaves, leaves picked
• 1 1/2 teaspoon ground cardamom
• 1 teaspoon ground cloves
• 1 tablespoon garam masala
• 1 1/2 teaspoon turmeric
• 750g lamb mince
• 1 (about 400g) eggplant, finely chopped
• 2 fresh bay leaves
• 800ml hot water
• 1 teaspoon sea salt
• 60ml (1/4 cup) milk
• Fried curry leaves, extra, to serve (optional)
• Raita, to serve
• Mango chutney, to serve
• Tomato, onion and coriander salsa, to serve (optional)
• Naan bread, to serve (optional)

Energy 3032kJ	Fat saturated 12.00g
Fat Total 28.00g	Carbohydrate sugars g
Carbohydrate Total 77.00g	Dietary Fibre 9.00g
Protein 37.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Place the rice in a large bowl and cover with cold water. Set aside to soak.

2. Step 2

   Meanwhile, coarsely chop 1 onion. Place chopped onion, ginger, garlic, chilli, coriander stems and roots, and 30g cashews in a small food processor. Process until combined. Transfer to a bowl. Process tomato and yoghurt in food processor until smooth.

3. Step 3

   Heat 1 1⁄2 tablespoons ghee in a large flameproof casserole dish over medium heat. Add cumin, 1 cinnamon stick and 1⁄2 teaspoon pepper. Cook, stirring, for 30 seconds, until aromatic. Add curry leaves, 1 teaspoon cardamom and 1⁄2 teaspoon cloves. Cook for 30 seconds. Add onion mixture. Cook, stirring often, for 8 minutes or until softened. Add garam masala and 1⁄2 teaspoon turmeric. Cook, stirring, for 2 minutes. Increase heat to high. Add lamb. Cook, stirring to break up lumps, for 5-6 minutes or until browned. Add eggplant. Cook, stirring, for 2 minutes. Reduce heat to medium-low. Stir in tomato mixture. Season. Simmer, covered, stirring occasionally, for 15 minutes. Simmer, uncovered, for 15-20 minutes or until thickened. Stir in chopped coriander. Transfer to a bowl. Set aside to cool. Wipe dish clean.

4. Step 4

   Preheat oven to 180C/160C fan forced. Drain rice. Heat 1 tablespoon ghee in a saucepan over medium-low heat. Add bay leaves, extra ginger and remaining pepper, cinnamon stick, cardamom and cloves. Cook, stirring, for 30 seconds until aromatic. Add rice. Stir to coat. Add water and salt. Bring to the boil. Reduce heat to low. Simmer, covered, for 8 minutes. Drain (do not rinse).

5. Step 5

   Meanwhile, thinly slice remaining onions. Heat 2 tablespoons ghee in clean dish over medium heat. Cook onion, stirring, for 8-10 minutes or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Add the remaining cashews to the dish. Cook, stirring, for 2 minutes or until golden. Transfer to a plate lined with paper towel. Reduce heat to low. Add the remaining ghee and turmeric. Cook, stirring, for 30 seconds. Remove from heat and stir in the milk. Transfer to a bowl. Wipe the dish clean.

6. Step 6

   Spread half the rice over the clean dish. Top with the lamb mixture. Sprinkle with half the onion. Top with remaining rice and onion. Drizzle with milk mixture. Cover with foil and seal with lid. Bake for 40 minutes. Turn onto a serving plate. Fluff with a fork. Sprinkle with cashews and fried curry leaves, if using. Serve with the raita, mango chutney, salsa and naan bread, if using.

2 days ahead: Assemble the biryani up to and including step 6, but do not bake. Store, covered, in casserole dish in the fridge.

On the night: Preheat oven to 180C/160C fan forced. Stand the biryani at room temperature for 30 minutes. Bake for 1 hour.