Biryani is one of the most popular rice dishes enjoyed throughout the Indian subcontinent. Introduced to India by the Mughals, Biryani is a layered dish made mainly with meat and basmati rice. The mere mention of this dish can make me imagine the subtle to sometimes spicy exotic flavors, the perfectly cooked fragrant basmati rice and of course the tantalizing aroma. There are several versions of this dish and the gourmand cooks of the regions that are most well known for their biryanis like Lucknow, Delhi, Pakistan and Hyderabad claim that theirs is the best and fiercely guard their heirloom recipes. Now, since I’m all about exploring and sharing I take immense pleasure in sharing my recipe with you all. Typically biryani is made with chunks of lamb, goat or chicken cooked with exotic spices and layered with rice. However, I have used lamb mince in this recipe. Minced lamb cooks a lot faster and doesnt require marinating so this is a great alternative if you want a quick and easy biryani recipe that you can make at the spur of moment.

What you need:
For the kheema
3 tablespoons of sunflower oil
1 Cinnamon stick
2 Green cardamoms
1 Black cardamom
1 Star Anise
8 Black Peppercorns
2 Cloves
2 Bay Leaves
1 teaspoon cumin
One large onion, finely chopped
2 teaspoons ginger garlic paste (freshly made)
2 teaspoons red chilli powder
1 green chilli, finely chopped
1 Large tomato, chopped
1 tablespoon tomato paste
3 tablespoons of fresh mint, finely chopped
3 tablespoons of cilantro, finely chopped
1 pound lamb, minced
1/2 cup frozen peas (thawed till tender)
1/4 cup water
2 teaspoons garam masala powder
Salt to taste

For the rice
2 cups of rice
6 cups water (approx)
Salt to taste
2 pinches of saffron threads
2 tablespoons milk
2 large onions, thinly sliced and shallow fried till deep brown
2 teaspoons ghee (clarified butter).

How to make:
Kheema
• Heat oil on medium heat.
• Add the whole spices and the cumin.
• When the spices start to crackle, add the onions.
• When the onions become transparent, add the ginger garlic paste and mix well. Sauté for 5 minutes.
• Stir in the red chilli powder and sauté for 30 seconds.
• Add the green chilli, tomato and tomato paste. Mix well and allow the mixture to cook till you see the fat separate on the side.
• Add 2 tablespoons of mint and cilantro and stir well.
• Add the lamb mince and mix it well with into the onion tomato mixture. Using the back of a wooden spoon break the lamb into smaller chunks.
• Add the peas, water, garam masala powder and salt and cook till the lamb is completely cooked.
• Stir in the remaining mint and mix well.

Rice
• Preheat oven to 350 Degrees.
• Wash and drain the rice.
• In a large pot bring the water to a boil.
• Add the rice and salt and allow it to cook till the rice is just half done.
• Drain the water from the rice completely using a colander.
• Add the saffron strands into the milk and microwave for 30 seconds.

Putting it together
• Lightly spray a 8×11 oven safe shallow dish with non stick cooking spray
• Layer the bottom of the dish with rice. Sprinkle one teaspoon of the saffron soaked milk on the rice. Top the rice with a layer of lamb mince followed by a layer of fried onions. Spread evenly and press down firmly. Repeat the step.
• Top with the remaining rice and sprinkle the last of the milk and the ghee.
• Place a tight fitting lid on the baking dish and place it in the oven for 25 minutes.
• Once done, remove from the oven and uncover the dish. Garnish with the remaining fried onions and cilantro.
• Serve hot.