Carefully cutting around a pastry top, it’s lifted off the bowl to reveal a lamb shank leg inside – the tender meat effortlessly falling off the bone as it’s removed and mixed into the rice.
This is a traditional Kolkata-style biryani, made in a clay pot, with saffron, baby potatoes and fresh plums, and sealing with dough helps keep the steam in and the rice moist while the lamb slow cooks.
