The Quilon'S Lamb Biryani - cooking recipe

Ingredients

500 g boneless lamb, cubes
300 g basmati rice
600 g cold water
Marinade
2 1/2 g fennel seeds
5 cardamom pods
1 stick cinnamon
4 cloves
2 bay leaves
5 g chili powder
2 g turmeric
2 g coriander
10 ml ghee
10 g ginger paste
10 g garlic paste
75 ml yoghurt
salt, to taste
Masala
4 green chilies, seeded and chopped
300 g onions, sliced
2 brown onions, sliced
100 g tomatoes, sliced
10 g mint leaves, chopped
2 g black cumin seeds
100 ml refined oil
50 ml ghee
4 cardamom pods
1 cinnamon stick
2 bay leaves

Preparation

Wash and pat dry the lamb and keep aside. Dry roast the fennel, cardamom, cinnamon, cloves, bay leaf and grind to powder.
In a clean bowl, put the above powder, turmeric, coriander and ginger garlic paste, ghee, yoghurt and salt and mix together. Marinade the lamb and keep in a cool place for four to six hours.
In a clean pot bring the water to boil, add black cumin seeds, a little oil or ghee, half of the chopped coriander and mint. Add washed basmati rice and cook till the rice is 3/4 done. Strain and keep aside.
Heat the mixture of ghee and oil and top the whole garam masala, chilli and onion. Sweat the onion and add the sliced tomatoes and cook. Add the marinated lamb and cook till 3/4 done.
Spread the boiled rice on top of the lamb evenly. Sprinkle chopped coriander, mint leaves and browned onions.
Bake with a sealed lid in a preheated oven at 180 degrees C for 15 to 20 minutes or alternatively put on low flame griddle. Once the steam comes out remove from griddle. Gently mix and arrange on a serving platter, garnish with fried onion and coriander.