Lamb Biryani

Methods/steps

Heat oil in a pan and saut? chopped onions. Crackle cardamoms; cloves and cinnamon in the oil then add lamb pieces and saut?. Add yogurt ; yellow chilli powder and salt. Stir till dry. Add stock and cook till meat is almost done. In a separate pan boil rice in plenty of water; till the grains lengthen but are not fully cooked. Drain off the water. Remove meat pieces from curry and spread in a heat-proof casserole. Strain curry. Reserve half and pour the remainder onto the meat. Sprinkle mace; mint; chopped ginger; vetivier and half the cream over the meat. Place half the rice on the meat pieces. Sprinkle the reserved cream; the reserved liquid; melted butter and saffron; crushed in a spoonful of water over it. Place rest of the rice on top. Cover and seal lid with dough. Cook over gentle heat for about 10-15 minutes