Lamb biryani

Learn how to achieve succulent meat, fluffy rice and the perfect blend of spice with food writer Sumayya Usmani’s step-by-step guide to making perfect lamb biryani.

“This dish is traditionally made with mutton, but you can use diced shoulder of lamb if you prefer,” says Sumayya. “My recipe is based on a Pakistani biryani from the Sindh province where it’s made with soured yogurt and dried sour plums. I like to substitute local produce and I’ve found that using fresh unripe plums works well with a handful of fresh pomegranate seeds – the fresh ones are easier to find than the dried seeds used in Pakistan. Sindhi biryani is a celebratory dish and it’s one that brings back special memories for me.”

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