Ingredients

• 1 kg Lean Lamb Mince
• 3 tsp grated ginger
• 2 tsp minced garlic
• 2 small fresh red chillies chopped finely
• 3 tsp garam masala
• 2 tbsp finely chopped fresh coriander stalks
• 1/4 tsp ground turmeric
• 1/2 cup yoghurt
• 2 tbsp ghee
• 1/2 cup flaked almonds
• 1/4 cup sultanas
• 2 medium brown onions
• 1/2 cup water
• pinch saffron threads
• 1 tbsp hot mil
• 1/1/2 cups basmati rice
• Extra coriander to garnish.

Method

Heat half the ghee in a large saucepan, cook nuts and sultanas until lightly brown. Remove from pan. Heat remaining ghee in same pan and cook sliced onions until slightly caramelised. Reserve half the onion. Add mince to the pan, cook for 5 mins, till browned, add garam masala, turmeric, chilli, garlic, ginger and cook  for  another 2 mins.  Add water and let it cook on low for 7-10 mins.  Add yoghurt, mix well, fry mince for 2 mins on high heat. I tend to tilt the pan so I can drain excess fat.

Meanwhile combine saffron and milk in a small bowl, stand 15 mins.

Cook rice in a medium saucepan of boiling water for 5 mins and drain.

Preheat oven to 180 deg C.  Spread half the mince into oiled deep 2 litre ovenproof dish. Layer with half the rice; tip with remaining mince and rice. Drizzle milk mixture over rice. Cover tightly with greased foil. Bake for 30 mins until rice is tender. Serve biryani topped with reserve onion, nut and sultana mixture.  Garnish with coriander leaves.

Tip: Serve cucumber raita with biryani.