| • | To Marinade:
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| • | Grind cloves, poppy seeds, cinnamon stick, cardamoms, onions, ginger, mint leaves and garlic to make a fine paste.
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| • | Combine yoghurt and chili powder with the ground paste, mix well.
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| • | Add this with meat, coat well
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| • | Marinate meat for about 2 hours, best overnight in the refrigerator.
To Prepare Lamb:
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| • | Heat wok, and add 3-4 tbsp ghee.
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| • | Fry the thinly sliced onions until light golden brown.
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| • | Remove, drain on paper towels.
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| • | Apply the same process for the thinly sliced almonds, keep aside.
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| • | To the same wok, add chopped onions and fry till light brown.
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| • | Add the marinated lamb and cook until brown.
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| • | Add water, and salt to taste.
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| • | Bring it to a boil, decrease the heat to medium-low heat.
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| • | Cover and simmer for about 45 minutes, stir occasionally.
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| • | If it starts to dry up too much add a little water.
To Prepare Saffron Rice:
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| • | Wash rice in cold water, at least 3 times.
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| • | Drain well and keep aside for about 20 minutes.
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| • | In a wok, heat 3-4 tbsp ghee to medium-high, fry the rice till the rice grains look translucent, for about 10 to12 minutes.
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| • | Remove it from the heat, add salt, mix well and keep aside.
Layering the Lamb Biryani Rice:
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| • | Take a large ovenproof casserole and add a layer of one third of the rice, followed by a layer of cooked lamb about half the lamb and a few tbsp of the sauce from the lamb.
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| • | Sprinkle a third of the fried onions, raisins, fried almonds and a few drops of saffron threads that have been mixed with the milk.
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| • | Make a second layer of rice and add the rest of the lamb, a third of the fried onions, raisins, almonds, a few tbsp of the lamb sauce and a few drops of the saffron and milk.
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| • | Add the final layer, of rice and rest of the saffron and milk.
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| • | Sprinkle 3 to 4 tbsp of melted ghee on the top.
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| • | Add sufficient water, till the water level is about 1/2 inch above the top of the rice
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| • | Now cover the casserole with a tight fitting lid or heavy-duty aluminum foil.
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| • | Place the casserole in a preheated 450F oven, cook for about 45 minutes, till the rice is cooked.
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| • | With a long wooden chopstick, fluff up the rice.
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| • | Garnish it with a few sprigs of mint leaves and the rest of fried onions, raisins and almonds. |
