Biryani

INGREDIENTS:
2lbs Spring Lamb (cleaned and cut into medium size pieces)
4ozs Yougurt
4ozs Ghee
1lb Rice (washed)
4ozs Onions (sliced finely)
1oz Ginger & Garlic (equal amounts crushed)
1 Lemon
1oz Armonds (ground)
2 Cinamon sticks
4-6 Cardimons
1oz Milk
Qtr tspn Safron
2-3 Green Chilies
Half tspn Black Zeera
2-3 Cloves
Half tsp Garam Masala
(equal amounts of Black Zeera, Cardimons & Cinamon sticks, with half amount of cloves)
Salt to taste
Corriander and Fried Onions to Garnish

METHOD:
- In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala.
- To the mixture add half a teaspoon each of chilli powder and termeric.
- 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 chilli.
- 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 safron into it.
- Pour the milk/safron mixture over the rice.
- Dot generously with ghee.
- To garnish spread the fried onions and corriander 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 cookeer ensure that there is no moisture left in the meat.
- This can be checked by simply listening for a sizling sound.
- If there is no sizzling then the Biryani is ready. - Biryani is traditonally served with Mirch Salan and Yoghurt Chutney.