Madhur Jaffrey's lamb biryani recipe

Ingredients

• olive or sunflower oil
• ghee
• cassia leaves or bay leaves
• cm cassia bark or cinnamon stick
• black peppercorns
• black cardamom pod, lightly crushed
• green cardamom pods, lightly crushed
• crushed garlic
• peeled, finely grated root ginger
• boneless lamb, from shoulder or neck or both, cut into 2.5–4 cm pieces
• medium onions, about 450g, chopped
• yogurt, lightly beaten until smooth
• hot green chillies, cut into 1 cm segments
• A handful of chopped coriander leaves
• A pinch of salt
• dried aloo Bukhara Persian prunes, if available
• basmati rice
• Generous pinch of ground saffron
• capful kewda water