Lamb Dum Biryani

• 1/2 kg young. tender Lamb, cut into medium size pieces  
• 4 tsp Yogurt  
• Ghee  
• 2 cups Rice   
• 2 Onions, chopped  
• Ginger & Garlic (equal amounts crushed)  
• 1 Lemon  
• 2 tsp of  Almonds, ground  
• 2 Cinnamon sticks  
• 4-6 Cardamons  
• 2 tsp Milk  
• 2 pinch of  Safron  
• 1/2 tsp of chili powder
• 1/2 tsp of Turmeric
• 2-3 Green Chilies  
• 1/2 tsp Zeera  
• 2-3 Cloves  
• 1 tsp Garam Masala  
• Coriander 
• Onions to Garnish ( fried in oil) 

Preparation:

1. In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala. 

2. To the mixture add half a teaspoon each of chilli powder and turmeric. Marinate for at least 4-6 hours in the fridge.  

3. 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.  

4.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.  

5.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. 

6.To garnish spread the fried onions and corriander over the rice.  

7.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. 

8. Serve with raita.

This is the traditional way of preparing Biryani. Yummy and rich. Must try.