Green Biryani

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Step 1

Wash and soak rice

Step 2

Soak Khas Khas in water

Step 3

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Step 4

Crush garlic, ginger and green chillies

Step 5

Heat oil in pressure cooker and fry crushed garlic, ginger and green chillies

Step 6

Add lamb, yoghurt, and 1/2 cup water

Step 7

Pressure cook lamb for 12 mins

Step 8

In a large pan, heat ghee and fry cashews and raisins, keep aside

Step 9

Fry half of the onions until caramelized, keep aside

Step 10

Fry onions until translucent

Step 11

Grind couscous to a smooth paste

Step 12

Add cooked lamb, couscous paste, salt, 1/2 the lemon juice, coriander leaves and mint leaves

Step 13

Add a teaspoon of biriyani masala

Step 14

Reduce to a thick gravy

Step 15

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Step 16

Cooking rice:

Step 17

Add ghee and fry some cinnamon, cardamom and cloves

Step 18

Add drained rice and fry until it begins to crackle

Step 19

Add equal cups of water to rice and bring to boil

Step 20

Add ghee and salt

Step 21

Heat the oven to 175 degrees

Step 22

Cook covered in very low heat for 10 mins

Step 23

Open and add juice of 1/2 lemon

Step 24

Transfer to a bowl

Step 25

Layering:

Step 26

Heat oven to 200 degrees celsius

Step 27

Add lamb mixture at the bottom of a vessel

Step 28

Add some biriyani masala

Step 29

Layer with rice

Step 30

Add saffron milk, rose water, garam masala, fried onions, cashews and raisins

Step 31

Repeat for 3 layers

Step 32

Cover with foil and close with lid

Step 33

Cook in oven for 20 mins