Make raita by mixing yogurt with onion, tomato, roasted jeera powder and salt.
Parboil rice around 70% with garam masala and 2 tbsp desi ghee. Keep aside.
Bhunnao lamb in remaining ghee in any heavy bottom pan or lagan with brown onion, ginger- garlic paste and whole garam masala.
Cook with mutton stock. When stock is reduced, add curd and powder spices.
Layer the biryani with lamb & rice. Flavour with kewra, saffron, mint, chilli, brown onions, coriander and cream.
Cover the pan, keep it on the hot plate or on tawa, cook till rice is cooked properly
Place the finished biryani in a serving bowl.
Seal the biryani with the dough prepared with refined flour.
Serve hot with raita.
Key Ingredients: basmati rice, onion, tomato, cumin seeds, clarified butter, kewda, yellow chillies, mutton, whole wheat flour, garam masala, lamb meat, ginger, garlic, yogurt, cinnamon, mace, green cardamom, salt, saffron, mint leaves, green chillies, coriander leaves, c