Ingredients:

• 1 kg – lamb
• 1 kg – basmati rice, soaked for 1 hr
• 5 – Green chillies
• 5 – Onions (big)
• 5 – Bay Leaves
• biryani mix(optional)
• 1 tsp – Turmeric powder
• 2 tsp – Red Chilli powder
• 6 – Ginger
• 5 – Garlic
• 2 tsp – Dhania
• 6 – Cloves
• 4 – Cardamoms
• Cinnamon
• salt to taste

Method:

1. Take ginger, garlic, dhania, cinnamon, cloves, and cardamoms, pack in a cotton cloth and tie it properly. Put in pressure cooker, see that the pack will not open.
2. Add onions (cut to 4 pieces), bay leaves, water, lamb pieces, little salt and cook for 15 mins.
3. After cooking in pressure cooker, drain out water and collect it.
4. Separate lamb pieces and discard the bag of masalas .
5. In a large pan, add oil then chopped onions.
6. Fry till golden brown and add lamb pieces, turmeric powder, biryani mix
7. Add rice and fry for some time. Then add the collected water, salt to taste, cook in medium flame for 20 to 30mins.
8. Biryani is ready, garnish withchopped coriander leaves if possible.

Recipe courtesy of Mukta