Lamb Biryani

For 4

500gms lamb

1 tsp Chilli powder

1 tsp biryani powder

.5 cup yoghurt

1 tbsp ginger garlic paste

1/4 tsp turmeric

1.5 tbsp lemon juice

1 tbsp oil

1/2 tsp salt

Rice

2 cups rice

8 cups water

1 bay leaf

0.5 tsp cumin seeds

3 cloves

1 piece cinnamon

3 green cardomom

2 anise stars

Whole spices for gravy

Ghee 3 tbsp

1 bay leaf

4 green cardomoms

1 star anise

2 inch cinnamon

8 cloves

Others

1 cup onion sliced thinly

4 tbsp corrainder

4 tbsp mint

Pinch of saffron soaked in 2 tbsp of warm milk

Methid

Marinate lamb for 3-4 hours or overnight
Soak the rice. Boil the water with the spices in a muslin bag (or tea pod). I add two bouillon (chicken). Cook the rice until en dante and strain in colander
Fry the sliced onions light brown
Heat the ghee in a wok. Add the onions and green chillies. Set aside half the onion for garnish
Add the marinated meat
Add half the coriander and mint and sate for 3-4 mins
Cook covered until lamb is soft and tender on VERY LOW HEAT
Now layer- Lamb, rice, sprinkle garam masala, saffron, mint, friend onion and repeat
Put in oven 150C for 90 mins and serve. I serve with potato curry, salad, and raita