Biryani is of Persian origin & the word Biryani literally means 'burnt'.
Traditionally made from leftovers, it's a real family favourite with many different versions all thought to be the original. Here's one of my favourites.
Method
For the lamb
Fry the shanks in the oil in a deep casserole until nut brown
all over then set aside
Add the butter & onions then fry in the same casserole
until dark brown then add the garlic, curry paste, spices &
tomatoes then continue to cook for 10 minutes over medium heat
Add the shanks back to the dish & cover with the hot stock,
simmer covered for 2 ½ hours until tender then remove from heat to
cool
Once cool shred the meat away from the bone & discard bone
& excess fat
Place the stock into a clean saucepan & reduce to a thick
sauce then pour back over the lamb.
For the Biryani
Pre heat the oven to 180°C fan assisted (gas mark 4) or 200°C
without a fan
Heat the oil in a saucepan then fry the onions until dark
brown, almost 'burnt' this will take a good 15 minutes then drain
& set aside
Sprinkle the turmeric & Garam masala over the new potatoes
& set aside
Next build the Biryani, brush a casserole dish with the melted
butter all over then add quarter of the rice, a little chopped mint
& coriander a few potatoes, one third of the meat in sauce
& a few 'burnt' onions
Repeat two more times then finish with the remaining rice
Cover with tight fitting lid or tin foil then place in the
centre of the oven & bake for 30 minutes
Serve with plenty of loose yoghurt & finely sliced green
chilli.
Note: Soak the rice in warm water and then wash in cold water
until the water runs clear pre cooking the rice then follow cooking
instructions