Royal Lamb Biryani

Wash and soak the rice for 20 minutes.

Heat 1 tablespoon of ghee in sauce pan add the whole spice, after it splutters add one chopped onion, sauté for a minute, add the well drained rice add 4 ½ cups of water ,and salt 3.

Bring it to boil and transfer the whole lot to an electric cooker and cook.

Grind ginger, garlic, red chillies and almond to a fine paste, keep aside.

Heat ½ cup of ghee and fry the sliced onions crisp and golden brown, drain and keep aside 6.

In the same ghee add the ground paste and sauté for 3 minutes, add the meat, turmeric powder, salt and one cup of water and cook covered until the meat is tender.

Add the plain yoghurt, fresh mint and green coriander, cook until the sauce is thick.

In a shallow baking tray, spread one third of the rice, sprinkle the milk with saffron, spread half the lamb sauce and the fried onions, repeat until the last layer is of rice, pour the rest of the milk and spread the fried onions, cover with foil and bake in a moderate oven for 20 minutes.