Hara Masala Biryani

INGREDIENTS:

1 big bunch cilantro (hara dhanya)

1 bunch mint (pudina) only leaves, stalks can be bitter

12 green chilies hot (hari mirch)

1 tbsp ginger

2 tbsp garlic (Blend the above into a rough paste)

1 kg lamb leg 5 large size red onions (laal piyaz) sliced fine ½ cup oil and 1/4 cup ghee

Salt to taste Pinch of turmeric Pinch of cumin seeds ½ cup water

2 bay leafs

½ tsp garam masala powder

2 mugs of Basmati rice

METHOD:

Slice onions thinly and fry in hot oil until golden brown, set aside half of the fried onions and add ginger garlic and cumin seeds to the other half. Cook on high heat for a few minutes.

In a blender, blend cilantro leaves, mint leaves, green chilies ginger garlic paste, add the green mixture, and salt to the fried onions. Now add

lamb pieces cooking on high to medium heat, in a pressure cooker. Add a little water if masala looks too dry. Cook for 20 to 25 minutes.

In a separate pot, boil 8 to 10 mugs of water, adding bay leaf, 10 to 15 black peppercorns, 5 to 10 cloves, 5 green cardamoms, 1 black cardamom, 1 cinnamon stick bringing it to boil.

In a separate wok, add two tablespoons of ghee. Add a rich of cumin seeds, cloves two bay leaves and 4 green chilies lit along with turmeric powder. Now add pre-soaked rice to the keeping the rice to tender-crisp phase. Add water in the ratio of 1:2 and let it cook to a half done phase.

Drain rice, layer the pot with rice, layer with cooked lamb masala, add the second layer of rice, sprinkle garam masala powder, fried onions, seal pot with foil/ atta and lid. Cook it on medium to

low heat for 15 to complete the dum. While serving add the rest of the fried crushed onions.