Ingredients:
Lamb Chops on a single bone – 1 kg
Basmati Rice – 3 cups
Saffron – a pinch
Milk – 2 tbsp
Cream – 1/4 cup
Vetiver – 3 drops
Yogurt – 1 1/2 cups
Mint Leaves – 2 tsp
Green Coriander – 2 tsp
Water or Lamb stock – 1 cup
Bay Leaves – 2
Cinnamon Sticks – 2
Green Cardamoms – 10
Cloves – 10
Salt to taste
Caraway Seeds – 1 1/3 tsp
Onion Paste – 1/2 cup
Ginger Garlic Paste – 1/2 cup
Garlic Paste – 3 tbsp
Red Chillies – 6
Yellow Chilli Powder – 2 tsp
Mace Powder – 2/3 tsp
Onions – 1/4 cup, sliced, fried
Lemon Juice – 1 tsp
Butter – 1 cup, unsalted
Flour – 3 cups
Eggs – 2, beaten
Method:
1. Wash the rice and soak for 30 minutes.
2. Whisk yogurt in a bowl and divide into 2 equal portions.
3. Dissolve saffron in milk and cream.
4. Add vetiver drops, mint, green coriander and one portion of yogurt to this.
5. Preheat the oven to 150C/300F.
6. Boil 4 litres of water in a saucepan and add a bayleaf, a cinnamon stick, 2 green cardamoms, 2 cloves and salt to taste.
7. Add the rice with the whole spices and keep hot.
8. Heat the oil in another saucepan.
9. Add the remaining whole spices and caraway seeds and saute over medium heat.
10. Add the onion paste and saute until golden brown.
11. Add the ginger garlic pastes, red chillies and yellow chilli powder and stir for 15 seconds.
12. Stir in the lamb chops and salt and cook for a further 3-4 minutes.
13. Add a portion of the plain yogurt and approximately 200 ml of water.
14. Stir and bring to a boil.
15. Lower the heat and simmer until the chops are done.
16. To assemble the biryani, grease a baking dish, spread half the lamb mixture.
17. Sprinkle half the saffron/yoghurt/mint/coriander mixture and top with half the parboiled rice.
18. Repeat the process until the prepared mixtures are used up.
19. Sprinkle mace powder, fried onions and lemon juice.
20. Mix the butter into the flour.
21. Add one egg and enough milk to make a stiff dough.
22. Roll out the dough and cover the rice and brush with the other beaten egg.
23. Slow-bake in an oven for 10-15 minutes.
24. Serve hot.
