TV Shows: Planet Food - South India Recipes Hyderabadi Biryani Ingredients * 2 pounds of boned leg of lamb, cut into

inch cubes * One large white onion thinly sliced and deep fried in oil until light gold en and crisp. Refined peanut oil is recommended but sunflower will do. * 5 tablespoons of whole Greek yoghurt * Juice of 2 lemons * Chopped fresh herbs equal quantities of mint (handful) and coriander (hand ful) mixed with two green chillies (finely chopped). * Ghee (clarified butter) or oil * 1 teaspoon saffron (or 10 threads of fresh saffron), boiled in litre milk * Rice (long grain or basmati) * Simple pastry dough mixture for the top mixture of plain flour, butter and water with a pinch of salt. Alternatively a lid can be used to seal the dish. Spices for Marinade: * 1 tablespoons papaya paste (tenderising agent) * 2 tablespoons Ginger / Garlic paste * 1 teaspoon salt * 2 teaspoons turmeric * 2 teaspoons red chilli powder * 1 Cinnamon stick *

2 cloves * 10 cardamom pods with shell on Method 1. First, marinade the meat in the spices. This is a great recipe to get your fingers mucky: Get a flat copper dish and lay the juicy tender lamb pieces flat to cover the bottom of the dish. Add all the spices for the marinade to the meat in the a bove order and mix in to the meat with your hands. 2. Crush the fried onions onto the meat and mix with hands. Add yoghurt and m ix again. Add temon juice, fresh herbs and 2 tablespoons of the oil which is lef tover from the onions. 3. Leave to marinade for 40-45 minutes for the flavour to develop. 4. Meanwhile, par boil the rice. When the rice is still crunchy in the middle , cover the meat with it. 5. Pour over the top the Ghee (or 3 tablespoons of oil) mixed with litre of t he water from the boiling rice. 6. Place the saffron on top of the rice. 7. With pre-made plain flour & water pastry, roll a tick tube and stick to th e copper pan. 7. Roll out the remains of the dough and stretch over the top of the dish to act like a lid. Alternatively you can place a lid over the dish, but do not remo ve it until completely cooked. 8. Cook in oven at 180 degrees centigrade for 40 minutes. Serve hot with Nan bread and salad Serves 4