Biryani (made from scratch)

1. Rinse the rice until it becomes clear and allow to soak for 15 minutes.

Add the oil, cardamom pods, cloves, cassia bark, and salt to a pan and fry for 1 minute

Add the water (hot) and bring to the boil stirring gently to stop sticking)

Once boiling turn the heat to its lowest setting, cover the pan with tin foil and put the lid on. Leave alone to cook for 15 minutes (do not uncover during this time)

Add the saffron to a cup, add 2 tablespoons of hot water and stir gently. Place aside to infuse for use later in step #4

Once 15 minutes has passed turn off the heat and set the pan aside.

Start your oven heating to 160 Celsius / 320 Fahrenheit

1. In a bowl add the coriander, garam masala, cumin, tumeric and chilli powder as well as the fenugreek leaves and salt and combine well

1. In a pan add the oil and onion and fry on high until it starts to brown,

Reduce the heat to medium and add the cumin, garlic and ginger and fry for another minute

Add the Biryani Spice Mix (made in step #2), tomato puree and meat and cook until the meat is cooked all the way through adding another tablespoon of oil if needed

1. In a large saucepan or casserole pot (with a lid) add 1/2 of the rice (after removing all the whole spices from the top) and spread across the bottom

Add the cooked meat leaving the sauce and onions in the pan and spread out in an even layer in the pan

Add the rest of the rice and again spread out in an even layer in the pan

Add the sauce and onions from the meat pot and again spread out in an even layer in the pan

Tip over the saffron mix and cover with a lid.

Place in the oven (at 160 Celsius / 320 Fahrenheit) for 20 minutes to infuse the flavours.

Gently fold the rice to combine and enjoy.