Lamb biryani

Method:

Leave the Basmati rice to soak in water; chop the onion and cut the tomato into cubes. Fry the onion, cardamom, cinnamon, cloves and star anise in olive oil. When the onion turns golden, add the tomato and then the other ground spices together with the yoghurt. Fry the marinade for a few minutes.

Add the pieces of lamb to the marinade and fry until the water has been cooked out. Then, add water to cover and cook on a low heat until the meat is tender.
Drain the rice and add the meat to it together with a little more water, olive oil and salt. Let it cook until the water has boiled away.

Lastly, add the fresh coriander and allow to stand.