Lamb Biryani

Ingredients :  Sliced lamb - 500gms Basmati rice - 500gms Water - as required Mace powder - 1/2tsp Green cardamom - 4nos Black cardamom - 4nos  Cloves - 4nos Bay leaves - 5 Oil - 200ml Sliced onions - 50gm Ginger-garlic paste - 5tsp Salt - 2tsp Chilli powder - 2tsp Water - 1litre Brown onion paste - 31/2tbs Saffron - a few strands Sliced onions - 60gms (fry the onions till brown and keep aside) For the covering: Flour - 1/2cup Butter - 100gms

Method of Preparation :  Wash and soak rice in water for one hour. Drain and boil in sufficient water with mace powder, green and black cardamom, clovesand bay leaves till three-fourth done. Remove from heat, drain and keep aside. Heat oil in a pan and fry sliced onions till brown. Saute by adding ginger-garlic. Put the lamb pieces and fry for about 10 minutes. Add salt, chilli powder and water and cook for about 20 to 25 minutes on medium heat. Stir in the brown onion paste and cook till the lamb pieces are tender and the curry thickens. Remove from heat. Mix butter and flour. Knead to a smooth soft dough by adding enough water.  In an oven proof vessel place alternate layers of rice and lamb curry. Sprinkle saffron and browned onions. Seal the vessel with the prepared dough and place in a moderately hot oven (150oC to 175oC) for 20 minutes or till the covering is cooked.