Ingredients
1. Spring lamb (2lb clean and cut into medium size pieces)
2. ghee (4oz)
3. finely sliced onions (4oz)
4. lemon (1)
5. cinnamon stick (2)
6. milk (1oz)
7. cardamom (4-6)
8. green chillies (2-3)
9. cloves (2-3)
10. garam masala (1/2tsp)
11. black jeera (1/2tsp)
12. saffron (1/4tsp)
13. ground almonds (1oz)
14. crushed ginger (1oz)
15. crushed garlic (1oz)
16. rice washed (1lb)
17. yogurt (4oz)
18. coriander and fried onion (to garnish)
19. salt (to taste)

Method of preparation:-
1. Take a large bowl, mix meat, yogurt, ginger and garlic, chopped green chillies, almonds, salt and garam masala. Add 1/2tsp of turmeric powder and 1/2tsp of chilli powder. Keep this mixture for 4-6 hours in the fridge to marinate the mixture.

2. Fry the onions in the ghee until they get golden brown and crispy. Take out the fried onions from the ghee and spread them over a large plate. This should keep the onions crispy. When the onions get cooled then crushed them with your fingers and add to the marinated mixture.

3. Take a large pan, fill it half with water and add salt, green chilli and whole garam masala. Keep it to boil and then add the washed rice in it. Keep the water to boil. When it gets boil then drain the rice and rinse it with cold water.

4. Take a sauce pan, grease it with ghee and then put the meat mixture in it. Spread the boiled and drained rice over the meat. Pour the lemon juice over the rice. Crush the saffron into the warm milk and then pour this over the rice. Dot with ghee and add the fried onions and coriander over the rice.

5. Now cover the sauce pan tightly. Keep it steam on high heat for about 10 minutes and then reduce the heat and cook for 1 to 2 hours. Before taking off the pan from the heat, see that there is no moisture left in the meat. When the Biryani gets ready then serve it with yogurt chutney and mirch salan.

Number of servings – 6