Lamb Biryani

Ingredients

2 tablespoons oil
1 Medium-size onion; chopped
1 Clove garlic; peeled and chopped
2 teaspoons Ground cardamom
1 inch piece root ginger
6 Cloves;
1 teaspoon Chilli powder
2 teaspoons Ground coriander
2 teaspoons Ground cumin
1 teaspoon Turmeric
500g lamb cubed
100 ml curd
500 g Basmati rice
2 Bay leaves
2 Green chillies; de-seeded ; chopped finely
3 tablespoons Lemon juice

TO GARNISH
1 small Onion; peeled and sliced
A few coriander leaves

Method

1. Heat the oil in a flameproof casserole, and soften the onion and garlic in it. Add all the spices, the lamb and the curd and stir unti the meat changes colour.
2. Remove from the heat, cover and leave to marinate for at least half an hour and preferably overnight.
3. Rinse the rice and cook it with the bay leaves in plenty of boiling water for 5-6 minutes, then drain and pour into the casserole. Sprinkle with chillis and pour over the lemon juice. Cover tightly and bake for 1 hour at 170 C or cook on slow flame.
Before serving, stir well to combine the lamb and rice. Divide the sliced onions into rings and arrange on the rice with the coriander leaves. Serve with raita