🍚 Lamb and butternut squash biryani

Ingredients

• 300g lamb leg Lamb (trimmed, diced small)
• 200g Butternut squash (diced)
• 200g Basmati rice (rinsed and soaked for 20 minutes)
• 2 Onion (thinly sliced)
• 3 tbsp Greek yoghurt
• 1 clove Garlic
• 1 tsp Ginger
• ½ tsp Garam masala
• ¼ tsp Turmeric
• 2 pods Cardamom (removed before serving)
• a pinch Saffron (soaked in 2 tbsp warm milk)
• 2 tbsp Cow's milk
• 1 tbsp Ghee
• Water (about 400ml)

Method

1. Fry the onions in the ghee for 15 minutes until golden and soft. Set half aside.
2. Add the garlic, ginger, spices and lamb and cook for 5 minutes. Stir in the yoghurt and a splash of water and simmer, covered, for 20 minutes.
3. Add the squash and cook for 5 minutes more.
4. Spread the drained rice over the lamb, pour over the water, then drizzle with the saffron milk and scatter the reserved onions.
5. Cover tightly and cook on the lowest heat for 20 minutes until the rice is soft. Rest for 5 minutes.
6. Remove the cardamom pods and fluff gently.