Chef Ragini Dey Lamb biryani with kashmiri style sticky ribs

Method

For the lamb: To cook the lamb and stock, heat the mustard oil or ghee, add the whole spices and chilies, then the ginger and garlic. Add the lamb, yogurt and salt. Add water to cover the meat and simmer with the lid on until tender (about one hour).

For the Rice: In a separate large saucepan heat the ghee, add whole spices and chilies and the washed and drained rice. Sauté until the ghee coats each grain of rice. Add the lamb and stock, then yogurt, salt and saffron milk. Bring to a boil, then reduce heat to minimum and cook covered until almost all the stock has been absorbed. Dissolve the turmeric in a little water and pour it in one spot on top of the almost cooked rice. Continue cooking until all the moisture is absorbed and the rice is cooked.

For the Ribs: In a large saucepan, bring the water to a boil and add the ribs. Cook, removing scum, until the water is clear. When the ribs are half done (about 20 minutes) add the garlic. After another 10 minutes, add salt and continue cooking until the ribs are soft. Drain, cool and soak in cold water. Divide the ribs with a sharp knife into 8 pieces. Boil the water in which the ribs were soaked. Add ribs, salt, ginger and spices. Cook until the bones come away easily from the meat. Drain and remove all bones. In a large frypan, place the rib meat in one layer. Pour over the ghee. Fry until well browned. Remove from ghee.

To serve: Flavor rice with kewra water* and stir through cooked cubed lamb. Garnish with hard boiled egg, fried nuts, sultanas and pan fried rib meat.

*An extract distilled from pandanus flowers and used to flavour meats, drinks, and desserts in India and Southeast Asia. Substitute: Rose water or Kewra essence (more concentrated).