James Martin Romy Gill Keema Pulao Biriani

James Martin Romy Gill Keema Pulao Biriani

Servings:	Serves 4
Calories per serving:	671
Ready in:	1 hour, 50 minutes
Prep. time:	20 minutes
Cook time:	1 hour, 30 minutes
Difficulty:
Recipe author:	Chef
First published:	16th January 2025

Best recipe review Biryani is Best 5/5 The original was not a biriani, but it should have been! Chef

Watching Romy Gill on James Martin Saturday Morning program, I was so impressed with the relative simplicity of the recipe I thought I would replicate it here for myself and modify the quantities so they are better for me.

This makes a good meal for two, twice. The second 'meat' portion can be frozen for another day as it freezes really well. Make the rice fresh for each meal.

Note to self: Level teaspoons only unless stated otherwise.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 tablespoon ghee
• 1 tablespoon olive oil
• 3 dried bay leaves
• 2 black cardamom pods *See Chef's Notes
• 8 whole black peppercorns
• 1 teaspoon cumin seeds (whole)
• 1 inch rolled cinnamon stick
• 5 large cloves of garlic, peeled and sliced
• 1 large onion, peeled and sliced
• 2 inches of ginger root, unpeeled, chopped or grated
• Only 2 large green indian chillies, chopped
• 1 can of chopped tomatoes, drained of most of the juice - reserve the juice for later adjustments
• 1 teaspoon sea salt
• 2 teaspoons ground turmeric
• 2 teaspoons garam masala
• 2 teaspoons ground coriander seeds
• 1 level teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 tablespoon pomegranate molasses
• 1 heaped teaspoon demerara sugar
• 1 tablespoon kasoori methi (chopped fenugreek leaves)
• 580g minced lamb

rice

• 1 mug basmati rice
• 1 teaspoon sea salt
• boiling water
• Flaked almonds
• Sultanas
• Chopped dried apricots
• 3 teaspoon ghee or butter

Mise en place

• Preheat your oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]
• Soak the rice in cold water for 1 hour to remove excess starch

Method

1. Heat the oil and ghee in a large pan
2. Add the bay leaves, cardamom pods, whole peppercorns, whole cumin seeds, and cinnamon - stir fry for a minute or two
3. Add in the onions and garlic and gently fry for 10 minutes, being careful not to colour them
4. Stir in the ginger and chopped chillies and gently fry for 5 minutes
5. Mix in the chopped tomatoes, 1 teaspoon of sea salt, the remaining spices and pomegranate molasses and methi leaves
6. Cook for 5 minutes, mix well then add the mince
7. Cover and cook for 10 minutes

rice

1. Drain the rice and add to boiling salted water
2. Boil for 3 minutes, then drain well

biriani

1. Add the cooked meat to a casserole dish and cover with the cooked rice
2. Dress with almonds and the dried fruit and dot with butter or ghee
3. Cover and cook in the oven for 35 minutes

• 

  After 25 minutes in the oven

• 

  Ready for the oven

• 

  The 'meat' mix after freezing and defrosting

• 

  Green apple riata

Serving suggestions

Serve with plain yoghurt, into which a peeled Bramley apple has been grated and mixed in.

Chef's notes

Cardamom pods; check the strength! Having used very old cardamom pods for many years, I found that newly purchases, fresh pods have a much stronger flavour and can dramatically change the flavour of your curries. Be sparing; I now only use two pods in this recipe though originally I would have chucked a handful of old cardamon pods in a curry.

Recipe source

• James martin Saturday Morning / Roma Gill

Variations

Use various meat of your choosing to vary this biriani.

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