Ingredients 2 lbs Spring Lamb (cleaned and cut into medium size pieces) 4 oz Yogurt 4 oz Ghee 1lb Rice (washed) 4ozs Onions (sliced finely) 1oz Ginger & Garlic (equal amounts crushed) 1 Lemon 1oz Almonds (ground) 2 Cinnamon sticks 4-6 Cardamom 1 oz Milk Qtr tsp Saffron 2-3 Green Chilies Half tsp Black Zeera 2-3 Cloves half tsp Garam Masala salt Coriander and Fried Onions to Garnish [Garam Masala is equal amounts of Black Zeera, Cardamom & Cinnamon sticks, with half amount of cloves ground to a fine powder]

Procedure In a large bowl mix the meat, yogurt, almonds, chopped green chilies, ginger and garlic, salt, and ground garam masala. To the mixture add half a teaspoon each of chili powder and turmeric. Marinate for at least 4-6 hours in the fridge. Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread over a large plate. This should keep the onions crispy. Once they have cooled crush the onions with your fingers and add this to the marinated meat mixture. In a large pan half fill with water and add salt, whole garam masala and one green chili. Bring this to the boil and add the washed rice and cook until the water boils. Once the water has boiled drain the rice in a colander and rinse with a little cold water. Grease the saucepan generously with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly over the meat. Squeeze the lemon and pour the juice over the rice. Warm the milk and crush the saffron into it. Pour the milk/saffron mixture over the rice. Dot generously with ghee. To garnish spread the fried onions and coriander over the rice. Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for another 1 and a half to 2 hours. Before removing the pan from the cooker ensure that there is no moisture left in the meat. This can be checked by simply listening for a sizzling sound. If there is no sizzling then the Biryani is ready.