Lamb Biryani

Lamb Biryani

Biryani layers fragrant spiced rice with marinated lamb, saffron, fried onions and whole spices, so the dish is aromatic and rich rather than fierce, wanting a wine with its own perfume and only gentle tannin. Saffron depth in particular rewards a textural, skin-contact wine. Avoid high-tannin, oaky reds.

Pairs Perfectly

A Tavel rosé, France. A fuller, darker rosé with the red-fruit weight and savoury edge to carry the spiced rice and the lamb.

Pairs Well

An off-dry Riesling, Mosel Spätlese, Germany. Its cooling sweetness and high acid lift the aromatics and soothe any heat.

An orange wine, preferably a structured skin-contact style — a Ribolla Gialla from Friuli, Italy, or a Rkatsiteli from Kakheti, Georgia. The phenolic grip and savoury depth meet the saffron and the layered spice where a plain white would fall flat.

Avoid

High-tannin, oaked reds, which overwhelm the aromatics and sharpen the spice.

Failing That

A Garnacha rosado, Spain.

If All Else Fails

Pinot Grigio, Italy.

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