Gloriously fragrant in deep dark whole spices, this pulao makes the most of spring lamb with no oven in sight. An easy centrepiece for Easter feasting, it makes a change from lamb roast with just as much holiday appeal.
Despite the aromatic whole spices, this is a pulao rather than a biryani. The quickest way to tell the difference is the relatively small number of spices and absence of layering in the recipe. Read More!