LAMB/MUTTON BIRYANI

Steps:

• Heat ghee.
• Add all the whole spices.
• Give it a few twirls and add the ground spices.
• Almost immediately add the yogurt.
• Fry for a minute.
• To this masala mixture, add all the meat.
• Toss around to coat well.
• Cook meat till it is well browned and the yogurt is absorbed by the meat.
• Sprinkle in salt to taste.
• Add water-- immerse the meat completely in it.
• Use more or less, as required.
• Cook on med-low fire till done and the liquid has all but evaporated (takes about 40 mins).
• Keep aside.
• Divide the rice in two portions.
• Mix saffron with one portion and add half the meat to it.
• Layer this rice and meat mixture at the bottom of a heavy bottom pot (you can use the same one that you cooked the meat in).
• Add mint and coriander leaves.
• Cover with white rice and remaining meat.
• Shut the pot tightly.
• Cook on low fire for a 10 minutes so as to infuse the aromas of the spices and the flavour of the meat into the rice.
• Invert on to a large dish and serve with plain yogurt or raita.