5 tomatoes (chopped)
1 teaspoon each of coriander powder, cumin powder and red chilli powder
Whole garam masala consisting of: 1 star anise, 1 stick of cinnamon, 1 black cardamom, 4-5 small green cardamom(crush)
2 bay leaves
1 teaspoon each of cumin, coriander seeds, aniseed,black pepper and cloves
1 green chilli
fresh coriander and mint (chopped)
lemon and lime slices
1 pinch saffron (soaked in hot milk for 20 mins)
1 tablespoon rose water
1 1/2 cup rice
1/2 cup green lentils
1kg lean chicken/turkey/beef mince
1 onion (chopped)
1 tablespoon ginger/garlic paste
Soak rice and lentil separately in tap water for about 30 minutes prior to cooking, then par boil both separately and strain and keep aside.
In a saucepan heat oil under medium heat and fry the whole garam masalas until you can smell them. Now add the ginger/garlic paste, onions and allow to brown, but not burn. Add the salt, red chilli powder, coriander powder, cumin powder and fry with a splash of water to avoid it from burning.
At this stage add the tomatoes and fry until quite thick and the oil comes up to the top. Add the mince meat and fry constantly until the meat is cooked and dry and all you can see is the oil at the sides on the pan – hence no tomato sauce should be moving around the pan. Add fresh coriander and stir.
Once this is done, in the same saucepan layer the lentil and then the rice over the mince, pour the ghee and then the saffron and milk and rose water and place a few lemons and lime slices inside and sprinkle fried onions, mint and fresh coriander and a green chilli on top. Cover the saucepan and place in a medium pre- heated oven for about 20 minutes.
Check to see if rice and lentil cooked through, if not then leave in oven longer. By leaving it in the oven you won’t’ be a risk of burning the rice at the bottom even on low heat on the stove. When it’s done give the biryani a good stir serve with greek yogurt or a mint raita.