Vivek Singh served up a Kashmiri spiced mutton biryani with dried fruit dish on Saturday Kitchen.

The ingredients for the marinade are: 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 and 1 lemon, juice only.

For the biryani: 1kg mutton from leg or shoulder, bone removed, cut into 2.5cm 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 and 20g fresh mint leaves.

See recipes by Vivek Singh in his book titled: Spice At Home available from Amazon now.