Ingredients

BIRYANI MASALA

• 2 tbsp coriander seeds
• 1 tsp cumin seeds
• 2 tsp caraway seeds
• 10 green cardamom
• 5 black cardamom
• 1 cinnamon stick
• 1 tbsp black peppercorns
• 7 dried red chillies
• 7 bay leaves
• 10 cloves
• 3 mace
• 1 tbsp kasuri methi
• 0.5 tsp turmeric powder
• 1/2 nutmeg grated

FRIED ONIONS

• 4 red onions, sliced into 1/2 rings
• oil for frying (I used peanut oil)

MUTTON/LAMB

• 4 lamb hind shanks (or 750g mutton bone-in)
• 1 tsp turmeric powder
• 1 tbsp Kashmiri red chilli powder
• 1 tbsp coriander powder
• 3 tbsp biryani masala
• 1 tbsp salt
• roots and stalks of 1 bunch coriander, washed well
• small handful mint leaves, chopped
• juice of 1 lemon
• 2 tbsp garlic ginger paste
• 1-2 green chillies, finely chopped
• half of the fried onions from earlier
• 3 tbsp onion oil
• 250g Greek yogurt
• 100ml water

RICE

• 750g (26.45 oz) aged basmati rice - soaked in water for 20 minutes
• 2 tbsp salt
• 1 green chilli, cut in half
• 1 star anise
• 6 green cardamom pods
• 2 bay leaves
• 1 tsp cumin seeds
• 1 tsp caraway seeds
• 1 tsp black peppercorns
• juice of 1 lemon

ASSEMBLY

• cooked lamb in gravy
• cooked rice
• fried onions
• small bunch of mint, chopped
• small bunch of coriander, chopped
• 60ml warm milk with a pinch of saffron (or turmeric)
• 50ml melted ghee