2 cups basmati rice
2 medium sized onions
1 small tomato
3 tsp ginger-garlic paste
1 tsp garam masala powder
1 tsp fennel seeds
7-10 whole red chilies
Salt
6 tbsp oil or ghee
For lamb gravy:
2 lbs lamb
1 small onion
1 small tomato
7 cloves garlic
2 inch piece ginger
6-8 green chilies
1/2 cup yogurt
1 piece cinnamon
2 cloves (lavang)
1/2 tsp turmeric powder
Salt
Oil

Lamb Biryani

1. For lamb gravy, clean and cut lamb into small cubes. Make a paste of ginger, garlic and green chilies.
2. Heat oil add cloves and cinnamon when the aroma comes add onion sauté for a while, add the paste sauté for two minutes.
3. Then add tomatoes, lamb, yogurt, turmeric powder, salt, water as required and cook till lamb is tender. You can pressure cook, which takes just ten minutes.
4. For biryani, soak rice for half hour and drain the water. Heat oil or ghee in a separate pan and add garam masala, when the aroma comes add sliced onions, fry till golden.
5. Make a paste with ginger, garlic, red chilies, fennel seeds add this paste to onion and sauté for two minutes. Add tomatoes and cook till it becomes soft.
6. Now add the lamb pieces and measure the gravy and should make four cups, you can add some water as needed. Cover and bring it to a boil. Now add the rice and cook in simmer for 15 to 20 minutes.
7. Serve with any raita.
   Serves: 2
   Preparation time: 1 hour