banana tarte tatin
Posted on February 6, 2018 by

Spiced Banana Tarte Tatin

This is an example of a dessert we used to serve in Cinnamon Kitchen and shows how we gave a popular European dessert an Indian spice treatment. This can be a great dessert to prepare for your loved one on Valentine’s Day or of course for any of your other dinners. It is actually not too hard to make but it will definitely be a crowd pleaser. When I can get them, I like to use the small Indian bananas that have a nice acidity and sharpness to them; but feel free to substitute with regular bananas, or you prefer. The tart is enhanced by the delicate aromatic spice and bite of the pink peppercorns.

Serves 4-6


  • 4 bananas
  • ½ teaspoon pink peppercorns, coarsely crushed
  • 150g puff pastry

For the caramel

  • 150g granulated sugar
  • 50ml water
  • 15g butter, plus extra for greasing the tin

For the iced double cream (optional)

  • 50g caster sugar
  • 1 tablespoon milk powder
  • 175ml whole milk
  • 50ml double cream
  • 4 pods black cardamom, seeds removed and crushed


To make the caramel, put the granulated sugar and water in a small, heavy-based pan and heat gently, stirring  occasionally, until the sugar has melted. Increase the heat and cook, without stirring, until it forms a dark golden caramel. Add the butter, standing well back in case it splutters, then simmer for 8 minutes. Remove the pan from the heat and pour into a greased 20cm cake tin to coat the base. Leave until cool and set.

Peel and slice the bananas and arrange them in overlapping circles on top of the set caramel. Sprinkle the pink peppercorns over. Now roll out the puff pastry to about 3mm thick and cut out a 23cm round. Cover the bananas with the pastry, tucking the edge down inside the tin. Bake in an oven preheated to 190°C/Gas Mark 5 for about 15 minutes, until the pastry puffs up and turns golden. Remove the tart from the oven and invert it on to a plate so the bananas are on top. Alternatively, you could make individual tarts, as we used to do in the restaurant (see picture), using 12cm discs of pastry and smaller tins. The larger tart is an easier one to make and share at home.

To make the iced double cream, mix together the sugar and milk powder in a heavy-based saucepan. Add the whole milk and cream and bring to the boil. Pour into a blender or food processor and quickly blitz. Strain into an ice cream maker, and when it is almost frozen, fold in the black cardamom pods and finish churning. Transfer to the freezer.

Serve the banana tarte tatin hot with the Black Cardamom Iced Double Cream, or use any other ice cream you’d prefer.

Spinach Dumplings & Lemon Rice
Posted on January 4, 2018 by

January – Spinach Dumplings And Lemon Rice

This is a very good vegetarian main course, and easy enough to put together – an ideal dish that allows for better appreciation of colours, flavours and textures.

Serves 4


  • 250g grated cottage cheese
  • 2 large boiled potatoes, grated
  • 100g spinach leaves washed, dried and shredded
  • 2.5cm piece of fresh ginger; peeled and finely chopped
  • 1 teaspoon salt
  • ½ teaspoon ajowan seeds

For the batter coating

  • 50g (chickpea) flour
  • ¼ teaspoon ajowan seeds
  • ½ teaspoon salt
  • 70ml water
  • 150g spinach leaves cleaned, dried and shredded
  • oil for frying dumpling

For the sauce

  • 6 large tomatoes
  • 100ml water
  • 1 garlic clove, crushed
  • 1cm piece of fresh ginger, peeled and crushed
  • 3 lime leaves, torn
  • ½ lemongrass stalk, outer layer removed and bruised
  • 2 green cardamom pods
  • 2 cloves
  • 1 bay leaf
  • ½ teaspoon salt
  • 1 teaspoon red chilli powder
  • 50ml coconut milk
  • ¼ teaspoon Kadhai Masala
  • ¼ teaspoon Garam Masala
  • ½ tablespoon sugar
  • 1 quantity of lemon rice


First make the dumplings. Mix in all the ingredients for the dumpling to form a smooth dough. Divide the mixture into 12 individual balls, the size of golf balls.

For the batter coating, make a smooth batter with the gram flour, ajowan, salt and water. Place the shredded spinach in a tray. Dip the balls in the batter and roll them in the spinach to form a good overall coating. The dumplings are now ready for frying. When you are ready to serve, deep-fry the dumplings at 180°C degrees for about 1½ minutes until crisp and golden green.

For the sauce, wash and cut the tomatoes in half, place them in a heavy-based pan on a medium-high heat and, as they soften, pour in water, add the garlic, crushed ginger, lime leaves, lemongrass and the whole spices and boil until the tomatoes have disintegrated. Add the bay leaf, salt and red chilli powder and cook for a couple of minutes, then pass the tomatoes through a sieve to get a fine tomato purée.

Bring the purée back to the boil, add the coconut milk, stirring constantly and, when the sauce turns glossy, add the kadhai masala and sprinkle in the garam masala powder. Check the seasoning and add sugar if required (sugar helps to balance the sourness of the tomatoes).

Divide the rice between 4 serving plates and serve with the spinach dumplings and the sauce poured around.

vivek day 2 587
Posted on December 1, 2017 by

December – Dry-Spice-Crusted Guinea Fowl With Yellow Lentil Sauce

This is a modern interpretation of a typical, everyday Indian dish of dal-roti and kukkad – i.e. lentils, bread and country chicken. Even though guinea fowl became more and more available all year round, I still think the winter season is great for cooking with poultry and game.

Serves 4


  • 4 guinea fowl breasts, boned, skinned and cut into 3-4 pieces each
  • 1 tablespoon vegetable or corn oil
  • 4 wooden skewers soaked in water for 30 minutes

For the marinade

For the coarsely ground spice crust

For the yellow lentil sauce

  • 120g yellow moong lentils (split yellow mung beans)
  • 750ml water
  • 1 teaspoon ground turmeric
  • 1½ teaspoons salt
  • 1 tablespoon ghee
  • 1 dried red chilli
  • a pinch of asafoetida
  • 1 teaspoon cumin seeds
  • 2 garlic cloves, finely chopped
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1cm piece of fresh ginger, chopped
  • 1 tablespoon chopped fresh coriander
  • juice of ½ lemon


For the marinade, mix together the ginger–garlic paste, salt, chilli flakes, chilli powder, allspice and lemon juice, then rub them over the guinea fowl breast pieces and set aside. In the meantime, mix half the coarsely ground spices with the yoghurt and coriander stalks. Apply this mixture to the breast pieces to complete the marinade, thread the guinea fowl onto the wooden skewers and set aside while you prepare the sauce.

To make the lentil sauce, rinse the lentils under cold running water, then place in a pan with the water, turmeric and salt. Bring to the boil, then reduce the heat and simmer for about 25 minutes, until the lentils have thoroughly disintegrated. Blend the mixture to a purée with a hand-held blender.

Heat the ghee in a heavy-based pan, add the whole dried chilli, asafoetida, and cumin seeds and let them crackle. Add the garlic, wait for it to turn golden brown, then add the onion. Sauté over a moderate heat until golden. Add the tomato and cook for 3 minutes, then pour in the puréed lentils. Stir in the ginger and coriander and bring to the boil. Adjust the seasoning and finish with the lemon juice.

To cook the guinea fowl, heat the oil in a large, ovenproof frying pan (big enough to accommodate the skewers) and sear the guinea fowl skewers for 2 minutes on each side. Sprinkle the rest of the coarsely ground spices over the guinea fowl, then transfer the pan to an oven preheated to 200°C/400°F/Gas Mark 6 and cook for 6-8 minutes. Serve on the lentil sauce, accompanied by bread or rice.

Tip: The guinea fowl could be replaced with chicken breasts or thighs and the skewers will cook every bit as well under a grill or on a barbecue.

Charred Pork Ribs with Hot-and-Sweet Glaze_9223
Posted on November 1, 2017 by

November – Charred Pork Ribs With Hot-And-Sweet Glaze

For the month of November I am sharing this finger licking delicious Charred Pork Ribs recipe. This method of double cooking ribs – first cooking in liquid and then grilling – gives a fantastic silky, fall-off-the-bone texture and deep rich flavours. Yes, you can argue that the spicing is quite Chinese, but, hey, it’s the second most popular cuisine in India! The hot, sharp mustard dressing, with its delightfully big flavours will leave you licking your sticky fingers for long after the ribs are gone.

Serves 4


  • 1kg pork back ribs, cut into 3-bone portions
  • 50ml clear honey
  • 1 tablespoon soy sauce
  • 25ml malt vinegar
  • 1 teaspoon sesame seeds, toasted, to garnish

For the marinade

For the dressing

  • 1 tablespoon vegetable oil
  • 1 tablespoon wholegrain mustard
  • 1 tablespoon clear honey
  • ½ lemon, juiced


Mix together all the ingredients for the marinade in a large bowl, then rub them on to the pork ribs and leave for an hour (or considerably longer if you can). Put the pork ribs in a roasting tray and add just enough water to cover the ribs. Check the seasoning, as the cooking liquid should be correctly seasoned before the ribs are placed in the oven. Put the ribs in a roasting tray, covered with foil. Transfer the tray to an oven preheated to 190°C. Cook for 60 minutes. Remove the tray from the oven and separate the ribs from the stock. Set aside the ribs to cool and for the meat to firm up.

Meanwhile, make the dressing. Beat the oil, mustard, honey and lemon juice together until a smooth emulsion forms. Set aside.

Strain the stock into a heavy-based saucepan, then boil the stock until it reduces and thickens without tasting too salty. Add the remaining soy sauce, honey and malt vinegar and simmer for about 15 minutes, stirring, until the sauce is a thick glaze. Check the seasoning to make sure it isn’t too salty, which it can be if the glaze has reduced too much. If it tastes too salty, add more honey.

Place the pork ribs on a baking sheet on a hot barbecue for 2-3 minutes, brushing with the glaze, until they are coloured. Move the ribs to the edge of the barbecue (where it is cooler) and brush with more glaze. Cook for a couple of minutes, turning continuously to get a deep rich, shiny caramelised gloss on the ribs. Sprinkle with sesame seeds and serve hot with chunky kachumber and spiced cucumber, onion and tomato salad.

Alternatively, the final cooking stages can be done in the oven, reducing the heat for the second stage.

Carrot Halwa roll DSC_1803
Posted on October 18, 2017 by

October – Carrot Halwa Spring Rolls

Carrot halwa in its traditional form must be India’s most recognisable dessert as it is cooked in most Indian homes in winter. Carrot halwa is a great dessert for for instance Diwali and it is not very difficult to make.

Serves 6


  • 60g ghee or clarified butter
  • 250g regular carrots, peeled and grated
  • 250g black heritage carrots, peeled and grated
  • 100g sugar
  • 2 tablespoons raisins
  • 3 green cardamom pods, ground
  • 250ml evaporated milk
  • 6 sheets of spring roll pastry (or filo pastry sheets)
  • 30g butter, melted, for brushing
  • vegetable oil, for frying

Divide the ghee between two separate pans and heat it up. Add the two different grated carrots to separate pans and sauté for 10 minutes over a low heat until the juices from the carrots evaporate. Add half the sugar, raisins and ground cardamom to each pan and cook until the sugar melts. Divide the evaporated milk between the pans and cook until each mixture takes on the look of orange-coloured fudge. Spread the mixtures on two trays and let them cool. Divide each mixture into six equal parts.

Take a spring roll pastry sheet and brush the edges with melted butter. Place on a diagonal on a work surface. Place one heap of orange carrot fudge and one heap of black carrot fudge towards the corner closest to you. Take the same corner of the pastry, fold it over the carrot and continue rolling it until you reach almost to the middle of the strip. Tuck in from both sides, then continue rolling until you reach the end of the pastry. Seal the edges with a drop of water. Repeat the same process with the remaining sheets.

Heat a deep pan of oil to 160 degrees Celsius and deep-fry the spring rolls for 4-5 minutes until they are golden brown. Drain on kitchen paper.

Serve hot with ice cream of your choice.

Tip: You could also make these smaller, and serve them as pass around desserts at the end of a canapé meal. The finished rolls will keep for 24 hours in a sealed container. Warm through before serving.

Assamese Stir-Fried Mushrooms with Egg-Fried Rice Parcels_18 v2
Posted on September 22, 2017 by

September – Assamese Stir-Fried Mushrooms With Egg-Fried-Rice Parcels

A Chinese influence is evident in this vegetarian feast, but the most distinguishing feature of the dish is the thin omelettes we make to envelop the stir-fried rice. The mushrooms on their own are also good to pass round as a snack with drinks.

Serves 4


  • 700g shiitake, chestnut or closed-cup mushrooms, stems removed, but kept whole and washed and dried
  • oil, for deep-frying

For the marinade

  • 4 tablespoons cornflour
  • 3 garlic cloves, finely chopped
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon dried red chilli flakes
  • 1 teaspoon salt

For the omelettes

  • 4 eggs
  • 2 teaspoons light soy sauce
  • 2 tablespoons vegetable oil

For the egg-fried rice

  • 1 tablespoon vegetable oil
  • 50g green beans, finely chopped
  • 2 green chillies, finely chopped
  • 2.5 cm piece fresh ginger, peeled and finely chopped
  • 50g shelled peas, fresh or thawed (optional; preferably petits pois)
  • ½ carrot, finely chopped (optional)
  • 1 tablespoon light soy sauce
  • 1 tablespoon tomato ketchup
  • A pinch salt
  • A pinch ground black pepper
  • 1 egg
  • 250g basmati rice, boiled
  • 2 tablespoons sesame oil

For the stir-fry

  • 2 tablespoons vegetable oil
  • 2 dried red chillies, broken into smaller pieces
  • 3 garlic cloves, chopped
  • 2 red onions, chopped
  • 100g tender bamboo shoots, sliced 5 mm thick
  • 1 ½ teaspoons sugar
  • 1 teaspoon red chilli powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 2 teaspoons light soy sauce
  • 2 spring onions, finely chopped
  • ½ lemon, juiced
  • 1 tablespoon chives, chopped


First make the omelettes. Break the eggs into a bowl and beat them lightly with the soy sauce. Heat a few drops of oil in a large, non-stick frying pan and pour in one-quarter of the egg mixture. Cook, without stirring, on a medium-high heat until the omelette begins to set, then remove the pan from the heat (without turning the omelette over) and leave the omelette to finish cooking in the residual heat. Remove from the pan and make 3 more. Set aside and keep warm.

Mix together all the ingredients for the marinade in a large bowl, add the mushrooms and set aside to marinate for 10 minutes.

Meanwhile, make the egg-fried rice. Heat the oil in the frying pan, add the beans, chillies, ginger and the peas and carrot, if using, and stir-fry, on a high heat, for 1 minute. Add the soy sauce, ketchup, salt and pepper and stir-fry for another minute. Break the egg into the pan and scramble, on a high heat, for 30 seconds, then fold in the rice and sesame oil and stir until mixed well and heated through. Lay the omelettes on a work surface, divide the egg-fried rice between them and wrap each to make a neat parcel. Set aside and keep hot.

To deep-fry the mushrooms, heat enough oil for deep-frying in a deep-fat fryer or a deep, heavy-based saucepan to 190°C. If necessary shake any excess liquid off the mushrooms before deep-frying for about 3 minutes, until they are crisp and golden. Drain well on kitchen paper.

For the stir-fry, heat the oil in a wok or large frying pan until smoking point. Add the dried red chillies and stir them quickly.

As they start to darken, quickly stir in the garlic. Almost immediately it will start to change colour. Now add the onions and the deep-fried mushrooms and stir-fry for a couple of minutes. Add the bamboo shoots and stir for another couple of minutes. Add the sugar, chilli powder, cumin and salt and stir-fry for another minute. Add the soy sauce and mix well. Finish with the lemon juice and sprinkle with the spring onions and chopped chives.

Serve immediately with the egg-fried-rice parcels.

Tip: The secret of any stir-fry is that you should never let the heat in the pan go down; the heat of your burner should always be on maximum the whole time. Add an ingredient to the pan only when you think it’s hot enough.

halibut finhelp me-000014
Posted on August 14, 2017 by

August – Spice Crusted Halibut in Green Spiced Sauce

This is my take on a tandoori fish tikka traditionally served with green chutney. Only difference being we are using larger cut of fish, marinated using the same techniques but cooked in an oven and the coriander and mint chutney is transformed into a hot sauce. Served along with lemon rice, it makes for a stunning main course.

Serves 4


  • 4 x 200g pieces of halibut fillet

For the first marinade

  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • ½ teaspoon ground turmeric
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil

For the second marinade

For the sauce

  • 4 tablespoons vegetable or corn oil
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 inch piece of fresh ginger, finely chopped
  • 1 tablespoon chickpea flour
  • 150g fresh coriander, roughly chopped
  • 30g fresh mint, roughly chopped
  • 1 cup water
  • 4 green chillies, finely chopped
  • 1 ½  teaspoon salt
  • 1 teaspoon sugar
  • juice of half a lime


Pat dry the fish pieces on a kitchen paper, marinate with the ginger and garlic pastes, turmeric and salt and set aside for 10 minutes. Heat vegetable oil in a Teflon coated pan and sear the fish for approximately 1-2 minutes on each side, remove from fire, drain using kitchen cloth and keep warm.

Mix all the ingredients for the second marinade and spread them over the fish.

Place the halibut on a baking tray and cook in an oven preheated to 220°C/425°F/Gas Mark 7 for 8-10 minutes, turning once.

In the meanwhile prepare the sauce, first of all mix the mint, coriander and green chillies, water and half of the oil together and blend to a smooth paste. Heat the oil in a frying pan; add the garlic, onions, and sauté till golden. Add the chickpea flour and stir for a few seconds till they turn golden brown in colour, sandy in texture and a nice roasted aroma begins to be released. Add the ground paste and seasonings and cook for about 2-3 minutes more without discolouring the sauce. Finish with a squeeze of lime and serve the fish with the sauce and lemon rice.

Tip: You could apply both the marinades together without searing the fish if you were in a hurry. If preparing for a dinner party, the fish may be marinated a day before and simply cooked in the oven for 12-14 minutes before serving.

Posted on July 25, 2017 by

July – Lassi Panna Cotta

Lassi Panna Cotta – a fresh, summery dessert accompanied by juicy, sweet mangoes, perfect at this time of year.

Anyone who has travelled to India in the summer will be familiar with Lassi stalls that pop up all over small towns and cities during the summer months serving these cooling drinks at the peak of hot unbearable summers.

I love using the inspiration of lassi, a smoothie type  drink and turning it into a simple dessert which is great for summer afternoons but also for entertaining big numbers.

Serves 6


  • 5 gelatine leaves
  • 500ml  full-fat Greek yoghurt
  • 300ml whole milk
  • 125g caster sugar
  • ¼ teaspoon salt
  • 1 teaspoon green cardamom powder
  • 3–4 whole ripe mangoes, peeled, stoned and flesh chopped into 2.5cm dice
  •  sprinkle of chaat masala


Soak the gelatine leaves in 100ml of cold water to soften them.

In a mixing bowl whisk the yoghurt, milk, sugar, salt and cardamom powder until it turns frothy.

Melt the gelatine in 100ml warm water, and then add to the yoghurt mixture. Mix well and pour into individual moulds or serving bowls. Chill in the fridge for a couple of hours, or even overnight if you have time.

Mix the diced mango (or seasonal fruits) with chaat masala and set aside for 15 minutes to make a fruit chaat. Serve the panna cottas with a mango chaat garnish or with any seasonal fruit salad.

Posted on June 20, 2017 by

June – Whole Braised Leg of Lamb with Peppercorn and Nutmeg

June saw the launch of Vivek Singh’s latest cookbook, Indian Festival Feasts! In celebration of this, for the June recipe we’re sharing an ultimate celebration dish. Raan; whole braised leg of lamb with peppercorn and nutmeg is a real centrepiece! It’s also very simple as far as the number of ingredients go, making it an absolute must-try. It’s traditional to use leg of lamb, but the dish tastes just as good if you use shoulder.

Serves 6


For the marinade

  • 4 tablespoons ginger-garlic paste (see page 260)
  • 1 tablespoon Kashmiri red chilli powder
  • 2 teaspoons salt
  • 200ml malt vinegar
  • 100g crisp fried onions (see page 261)
  • 1 teaspoon sugar

For the sauce

  • 200ml tomato purée
  • 1½ tablespoons black peppercorns, roasted in a dry frying pan for 30–60 seconds, then coarsely crushed
  • ¼ nutmeg, grated
  • 60ml single cream
  • Salt
  • Sugar, to taste
  • 1 tablespoon butter
  • 30ml rum (optional)


Remove the surface fat from the leg or shoulder of lamb and prick the leg thoroughly using the tip of a sharp knife or a trussing needle (you can ask your butcher to do this for you, if you wish).

Mix all the marinade ingredients together into a paste. Spread the paste all over the lamb and massage the spices in. Set aside to marinate for at least 30 minutes, or preferably for a few hours in the fridge.

Preheat the oven to 150°C/130°C Fan/Gas Mark 2.

Scatter the whole spices in a deep baking tray large enough to accommodate the leg, then place the marinated lamb on top. Pour over enough water to come three-quarters of the way up the lamb. Cover with foil and cook in the preheated oven for 2½–3 hours until the meat is soft and easily comes off the bone. Remove from the oven and let the leg cool, then drain and reserve the cooking liquor.

Once cool, make deep incisions into the leg and remove the meat from the bone. Cut the meat into 1cm thick slices and arrange on an ovenproof serving platter. Brush with the butter and heat in a warm oven; hold warm until ready to serve.

For the sauce, transfer the strained cooking juices to a pan, add the tomato purée and cook down slowly to a sauce consistency. Add the peppercorns, nutmeg and cream. Check the seasoning and add salt and sugar to taste. Whisk in the butter, remove from the heat and pour over the sliced raan. Sprinkle with spring onions. If using rum, pour it into a ladle and heat it until flaming, then pour over the lamb and bring to the table as the show-stopper.

vivek day 4 315
Posted on May 30, 2017 by

May – Mutton Biryani with Dried Fruits and Kashmiri Spices

May’s dish of the month features the recipe for mutton biryani with dried fruits and Kashmiri spices, from the new cookbook Vivek Singh’s Indian Festival Feasts – out 1st June.

As the month of Ramadan begins all over the world, this is a feasting dish perfect for Eid-ul-Fitr, the celebration that rounds up Ramadan. A biryani of some description is always a regulation dish at celebrations, but at Eid the Kashmiri version is often preferred as it is rich and made even more special by the use of dried fruit and nuts. Much as at all other celebrations where the dishes remain similar but the ingredients or their quality change with the status of the family, this dish is judged by both the quantity and the array of nuts and dried fruits included.

As made by Vivek on BBC’s Saturday Kitchen – catch up on the show here!

Serves 6-8


For the marinade

2 tbsp ginger and garlic paste
430ml plain yoghurt, whisked
½ tsp ground turmeric
1 tbsp red chilli powder
¼ nutmeg, grated
1 tsp caster sugar
1½ tsp salt
1 lemon, juice only

For the biryani

1kg mutton from leg or shoulder, bone removed, cut into 2.5cm/1in cubes
500g basmati rice, rinsed and soaked in water for 20 minutes, then drained
½ lime, juice only
¼ tbsp salt
150g ghee or vegetable oil
40g raisins
60g walnut halves
4 green cardamom pods
5cm piece of cinnamon stick
3 bay leaves
1 tsp cumin seeds
seeds from 2 black cardamom pods
2 tsp ground coriander
1 tsp garam masala
½ tsp saffron strands, soaked in 120ml warm milk or water
few drops rosewater or kewra water
30g dried figs or apricots
30g dried cranberries
20g fresh mint leaves


Mix the marinade ingredients together in a large bowl, add the meat and stir to coat. Cover and put in the fridge to marinate for 30 minutes, or if possible overnight.
Meanwhile, bring 2.5 litres pints of water to the boil in a large saucepan. Add the rice, lime juice and salt and boil for 6 minutes, until the rice is two-thirds cooked. Drain the rice and spread it out on a tray to cool.

Heat 120g of the ghee or vegetable oil in a wide, heavy-based casserole dish. Add the raisins and fry for 30 seconds, or until they puff up, then remove them and drain on kitchen paper. Add the walnuts and fry for 30 seconds, then remove them and drain on kitchen paper.

Add the green cardamom pods, cinnamon and bay to the casserole and fry for 30–60 seconds. Add the cumin and black cardamom seeds. Add the meat and marinade and cook for 10–12 minutes over a high heat, stirring occasionally. Add the coriander, garam masala and 250ml of water and cook, covered, over a medium heat for 30 minutes, or until the meat is almost cooked and about 235ml of sauce remains in the pan. Add a little more water to make up the liquid if needed.

To assemble, spread an even layer of the rice over the cooked meat and sauce, sprinkle the saffron milk, rose water, fried raisins and walnuts, figs or apricots, cranberries and mint over the rice and dot with the remaining ghee.

Cover with a tightly fitting lid and cook over a medium–low heat for 12–15 minutes, turning the pan every 3–4 minutes to prevent it from catching, until the dish is hot and steaming and the rice and meat are cooked. Set aside for another 5 minutes, then open the pot and serve.

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