Biryani

1 Pound Lamb

½ cup Oi 

1 Large Onion 

1 Bay Leaf 

4 Cardamom

1 cinnamon stick

3 Cloves 

1 Bay Leaf 

1 ½ tsp of Salt 

1 tsp Red Chilli Pepper 

¼ tsp of Turmeric Powder 

Handful Of Cilantro Chopped 

3 tbsp of Garlic Ginger Paste 

½ cup of Plain Low Fat Yogurt 

4 cups Basmati Rice

1 tsp Salt 

3 Cloves 

3 Cardamom 

1 Bay Leaf 

1 Clove Garlic 

¼ tsp of Saffron

½ cup of Milk 

1. Heat Oil in a large pan and add oil and thinkly sliced onions. Cook on Medium Heat until the onions turn a light brown color. Remove about ¾ of the onions and cook the remaining until they become dark brown and a little fried (You will be using these onions to sprinkle on top of the rice).
2. Remove the fried onions from the pan and add cardamom, cloves, bay leaf, and cinnamon stick. Mix together on low heat for about 2-3 min. 
3. Add the rest of the onions (minus the fried onions) back into the pot. Add the meat and sprinkle salt on top, garlic/ginger paste and mix together. 
4. After a couple of min add Red Chilli Powder, Turmeric Powder, Yogurt, and cilantro on top of the meat. Leave for about a couple of min before mixing.
5. After a few min mix everything together and cover for about 30-45 min or until meat is tender on low medium heat while checking on it occasionally. I usually come back and check every 7 min and mix so it doesn't stick to the bottom of the pan. 
6. While the meat is cooking - In another pot add 7 cups of Water. 
7. Add Salt, a Garlic Clove, Bay Leaf Cardamom, cloves, and a tsp of oil to the water and adjust flame to high and wait for the water to boil.
8. Once you see the water boiling add the 4 Cups of washed Rice and wait until the Rice is about 75% done. (I usually take a grain of rice out of the water and break it in half to make sure it's not mushy - the rice should break in two rather than 3 pieces)
9. Drain the water out 
10. To a Pot add the Rice then layer the cooked meat on top and then layer the rest of the rice on top. Add Cilantro and the Fried Onions on top of the rice. 
    1. Heat Milk with the Saffron for 30 seconds in the microwave and Pour on top of the Rice. 
11. Cover the pot with Foil and Cook in the oven at 350 Degrees for 20 min.