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Rice Vegetable Biryani Chicken Biryani Shrimp Biryani Lamb Biryani   Lamb Biryani   Servings 6 Print recipe      Email recipe Submit your recipe!   Ingredients Amount Ingredients 2 lbs Lamb 1 1/4 cup Basmati Rice 3 Sliced Medium Onions 2 tbsp Mint to garnish For the marinade   2 Medium Onions 6 Cloves Garlic 4 inch Ginger Root 1 sprig Mint 4 small Green Cardamoms 4 Cloves 2 tsp Poppy Seeds 1 inch Cinnamon stick 4 Green chilies 2 cups Plain curd Preparation Making the marinade Grind together all the above ingredients for marinade, except the yogurt to form a smooth paste. Add the ground spices to the yogurt and mix well. Marinate the lamb pieces in this mixture for about 2 hours. Cooking the lamb Fry the sliced onions in a few table spoons of little ghee, until they are golden brown. Add the the lamb marinade and mix thoroughly. Add about 1 pint of water over the lamb and heat and bring to boil. Lower the heat, cover and cook until the lamb is tender. Cooking the rice Wash the rice in cold water. Wash it at least three times. Drain all the water out from the rice. Set aside for 20 minutes. In a pot add 3-4 tablespoons of ghee and sauté the drained rice until the rice grains separate and then start sticking together again. Remove from heat. Add salt to taste. Mix well. Set aside. Layering the lamb biryani 3 Medium onions, sliced thinly and fried to golden brown 1/2 cup of Sliced almonds, fried to golden brown 1/2 cup of Sliced almonds, fried to golden brown 1/2 tsp Saffron and 3 tablespoons warm Milk Mix the Saffron with the milk. Set aside. In a large ovenproof "Corning" container add a layer of rice followed by a layer of the cooked lamb along with a little sauce from the lamb. Now sprinkle the fried onions, almonds, raisins, and saffron mixture. Now add a layer of rice and lamb and again sprinkle the fried onions, almonds raisins and saffron mixture. Add the final layer of rice and again for the final time sprinkle the fried onions, almonds, raisins, and saffron mixture. Add about 3-4 tablespoons of melted ghee on top. Add enough water until you see the water level about a 1/2 inch higher than rice. Cover the saucepan well with a tight fitting lid. Or you can cover with aluminum foil. Put the pan inside the oven. Oven temperature should be over 450 F for 45 minutes. Garnish with a few mint sprigs.