This is my version of an Indian classic; ‘ka kesar’ means ‘with saffron’. From the glorious Nizam Hyderabadi palaces to the Moghul territories of Lucknow, Delhi and Agra across to Kashmir, Lahore and Karachi and back to Persia, biryani has many regional variations. Lamb, hogget, mutton – even goat – are all traditional. The key is undoubtedly the beauty of the basmati rice and a slow, ‘dum’ cooking method. ‘Dum’ refers to cooking in a sealed pot; traditionally the pot is sealed with dough but here we use a tight-fitting lid.
This recipe is taken from Fresh Spice by Arun Kapil, published by Pavilion Books. Recipe photography by Yuki Sugiura.
