Dum Biryani

Ingredients:
95 gm Basmati rice, 0.1 gm saffron
20 ml milk (lukewarm)
For lamb:
220 gm lamb cubes, 15 gm desi ghee
1 gm cinnamon, 1 gm green cardamom, 1 gm clove
1 gm black cardamom, 125 gm onion, sliced
10 gm ginger paste, 15 gm garlic paste
1 gm yellow chilli powder, 1 gm turmeric powder
2 gm salt, 4 gm mint, chopped
2 gm green chilli, slit
2 gm ginger julienne
1 ml kewra water, 1 ml sweet attar (essence)
1 gm mace powder
1 gm cardamom powder
35 gm yogurt, 15 gm cream
For rice:
2 gm green chilli, slit
3 gm mint, chopped, 1 gm shahi jeera
5 gm salt, 3 gm ginger julienne
Finishing:
2 gm desi ghee
Method:
Soak Basmati rice in clean water. Make saffron water by crushing and soaking saffron strands in lukewarm milk.
For lamb:
Heat 20 gm of desi ghee and add to it whole cinnamon, cardamom, clove, black cardamom and let it crackle. Add sliced onion to it and sauté till golden brown in colour. Add ginger paste, garlic paste, yellow chilli powder, turmeric powder, salt and sauté for some time. Add lamb cubes and cook on a slow flame, add water if required. When lamb is ¾th done, add chopped mint, slit green chilli, ginger julienne. Add kewra water, sweet attar, mace powder and cardamom powder. Add whipped yogurt and cook for some time. Add little cream.
For rice:
Heat water separately and put some chopped mint, shahi jeera, slit green chilli, salt and ginger julienne. Add soaked rice in water and cook till ¾th done. Drain water and layer the rice on top of lamb masala.
Finishing:
Pour saffron water and desi ghee on top of the rice.
Cover the handi with a lid and seal the sides with atta dough. Cook on charcoal fire for 20 minutes till the lamb gets tender and flavours are intact.