Mutton Biryani

• 450 grams meat tender lamb, cubed
• 225 grams yogurt
• 1 teaspoon salt
• 1 inch ginger sliced
• 6 cloves
• 1 green chili chopped
• 1 teaspoon mace and nutmeg
• 2 dry red chilies
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 450 grams basmati rice
• 1 inch cinnamon stick
• salt
• 10 cloves
• 2 bay leaves
• 2 teaspoons black pepper
• 8 cardamoms
• 1 teaspoon black cumin seeds
• 1 cup mixed nuts like almonds or cup chopped mint leaves
• 2 lemons
• 1 teaspoon saffron
• 1/2 cup milk
• 1 cup coriander leaves chopped
• 225 grams ghee or oil
• 3 drops rose essence opt.

1. Preparation of the meat: Except for the meat, mix all the above ingredients and half of the yogurt and grind in a mixer until it becomes a fine paste. Place meat in a mixing bowl and pour over the spice mixture and remaining yogurt, mix and leave overnight in a fridge.
2. For the rice:Wash the rice well and soak in a little water for 30 minutes.Drain the rice. Bring a large saucepan of water to boil, add 2/3 tsp of salt and put the rice. Add cinnamon, cloves,bay leaves,peppers,cardamoms and black cumin seeds. Cook for 5 minutes or until rice grains are half cooked. Drain well. In a large saucepan place meat and marinade. Even it out, sprinkle over half lemon juice, coriander leaves, mint leaves, mixed nuts and finely drained rice. Level the surface and sprinkle on top remaining coriander leaves, lemon juice, mint leaves and saffron milk. Make a few holes for the steam to escape, with the handle of a wooden

meat tender lamb, yogurt, salt, ginger, cloves, green chili, mace, red chilies, cumin seeds, turmeric powder, basmati rice, cinnamon, salt, cloves, bay leaves, black pepper, cardamoms, black cumin seeds, almonds, lemons, saffron, milk, coriander, ghee

Taken from www.yummly.com/recipe/Mutton-Biryani-1665476 (may not work)