Lamb biryani with vegetable curry

Step 1

Place rice into Varoma bundt tin (2 L). Add bay leaves, 2 teaspoons of the oil,1 teaspoon of the salt and set aside.

Step 2

Place 20 g oil, onions, garlic, green chilli and ginger into mixing bowl and start High Temp. , then chop 6 sec//speed 5. Scrape down sides of mixing bowl with spatula.

Step 3

Add cardamom pods, cloves, cinnamon quill, cumin, coriander, nutmeg, turmeric, chilli powder, salt and remaining oil, then cook 6 min/100°C/speed 2. Transfer half of the mixture into a bowl and set aside.

Step 4

Add yogurt, tomatoes, lamb and 250 g of the water, then mix well. Place Varoma dish into position, insert Varoma bundt tin with the rice. Add remaining 300 g of water to bundt tin, secure Varoma lid and steam 35 min/Varoma//speed 1. Remove Varoma and set aside. Transfer half of the rice into a separate bowl. Carefully spoon the lamb mixture over rice in bundt tin. Spoon reserved rice over lamb, place bundt tin back into Varoma dish and set aside. Clean and dry mixing bowl.

Step 5

Place oil, curry leaves, mustard seeds, 20 g of the water and potatoes into mixing bowl, then cook 10 min/120°C//speed 0.5.

Step 6

Add tomatoes, salt, garam masala, mixed vegetables, reserved spiced onion mixture and remaining 250 g water. Place Varoma dish with bundt tin into position, secure Varoma lid and steam 15 min/Varoma//speed 1. Remove Varoma and set aside. Transfer vegetable curry into a thermal serving bowl or other large bowl.

Step 7

In a small bowl mix saffron with 2 tablespoons of milk and spoon over biryani. Garnish biryani with coriander and serve with vegetable curry (see Tips).