Bombay biryani

Method

1. 1 Marinate the lamb with yogurt and garam masala for 2 hours.
2. 2 Fry the potato cubes in ghee until the outside is seared, then remove.
3. 3 Potatoes and dried plums are the two ingredients that make up Bombay biryani; without them, it's a completely different version.
4. 4 Cook the lamb for 45 minutes until it thickens into a sauce, then mix in the potatoes and softened dried plums.
5. 5 Boil the soft rice for 6 minutes, then layer it with lamb sauce in a pot with ghee.
6. 6 Pour saffron water and kewra flower water over the ingredients and simmer over the lowest heat for 25 minutes with the lid tightly closed.

With an appliance

• Pressure cooker 1 hr 20 min

  Replace step 4: cook the lamb in high pressure for 18 minutes, then release the pressure; the rice layer remains in the regular pot.