This is an absolutely delicious pilaff, known as a Lucknowi Biryani. The lamb is cooked in a spiced and flavoured broth to create a wonderful, deep and flavourful, but not spicy lamb stock. It is the meaty version of chicken soup for the soul – comforting and warming.

The basmati rice is then cooked in this meaty broth to create a dish full of flavour. It is a classic recipe which is subtle to taste and easy to cook. You do, however, need the whole spices and good-quality lamb pieces with their bone in, as it is the bone that flavours the stock and therefore the rice. I usually use leg of lamb, but you can use shoulder.

The best place to buy this lamb is from the butcher who will prepare the meat for you, as supermarkets seldom stock it on their shelves. Believe me, it is worth the trip.

Serves 6–8

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Ingredients

350g basmati rice

1 tbsp black peppercorns

4 black cardamom pods

4 bay leaves

6 large cloves of garlic, peeled and halved

4 x 5cm pieces of cinnamon stick

6 green cardamom pods

4 cloves

650g pieces of bone-in lamb

2 small–medium onions, peeled and sliced

12g fresh ginger, peeled and quartered

11⁄2 tsp salt

4 tbsp vegetable oil

2 tsp cumin seeds

2–4 green chillies, slit

Wash the rice in several changes of fresh water until the water runs clear. Leave to soak for 30 minutes.

Place all the spices, except the cumin seeds, on a small square of muslin, gather into a pouch and tie a knot. Place in a large saucepan with the lamb, one of the onions, the garlic, ginger, salt and 500ml water. Bring to the boil, then turn the heat down, cover, and simmer for 35–40 minutes or until the lamb is tender.

Once the lamb is done, remove the pieces of meat from the pan and strain the stock from the solids, pressing down on the solids to extract as much flavour as possible. Discard the solids and pour the stock into a measuring jug. Top up with enough water to measure 700ml.

Heat the oil in a large lidded pot. Add the cumin seeds and, once they sizzle, add the chillies and the remaining onion and cook until soft, around 6–7 minutes. Add the lamb pieces and brown for 2–3 minutes. Stir in the drained rice and add the reserved liquid.

Taste the stock and adjust the salt and chilli to taste. Bring the pan up to the boil, then reduce the heat to very low, cover with foil and a tightly fitting lid and cook for 8–10 minutes. Turn the heat off and leave to steam for another 5–10 minutes, then serve.

More Anjum Anand recipes

For more tips visit www.anjumanand.co.uk

Anjum's New Indian is published by Quadrille priced £20; her TV series is on BBC2 on Mondays at 8.30pm.

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