Biriyani is a more creative version of rice and curries. It is a meal in itself, and is very often served at marriage feasts. Serves 6 to 8.

Ingredients

Lamb Chops	1 kg
Ground Coriander	1 ? tablespoons
Ground Paprika	1 teaspoon
Ground Cumin, Aniseed, Turmeric,  Cinnamon, Cardamom, Cloves	? teaspoon
Grated fresh Ginger	2 teaspoons
Cloves, Garlic crushed	2
Fresh Lemon juice	1 teaspoon
Oil	3 tablespoons
Large Onions, finely chopped	4
Ground Almonds	3 tablespoons
Plain Yoghurt	6 tablespoons
Long grain rice, washed and drained	4 cups
Ghee	3 tablespoons
Onions, finely sliced	2
Grated fresh Ginger	1 teaspoon
Clove, Garlic crushed	1
Water	6 cups (1 ? litres)
Ground Turmeric, Cinnamon. Cardamom, Cloves and 1 bay leaf	? teaspoon
Evaporated milk	4 tablespoons
Salt	to taste

Directions

To prepare lamb. Remove excess fat from chops, place lamb in a bowl. In another bowl, mix coriander, paprika, cumin, aniseed, turmeric, cinnamon, cardamom, cloves, ginger, garlic, vinegar and lemon juice. Add to lamb and mix well. Allow to stand for 15 minutes. Heat oil in a large saucepan and saut? onions until golden brown. Add marinated meat. Cover saucepan and simmer with no added water for 40 minutes. Remove from heat, add almonds and yoghurt. Stir to prevent sticking. Cook, covered, until liquid has dried up and oil rises. Remove saucepan from heat and put aside. To prepare rice. In large saucepan, melt ghee, saut? onions until golden brown. Add ginger and garlic and saut? for two minutes. Add rice, water, turmeric, cinnamon, cardamom, cloves and bay leaf. Mix well. Boil, covered, until rice is three-quarters cooked, then reduce heat to very low. Add evaporated milk, and continue to cook until remaining liquid is absorbed. Stir rice with a fork, remove from heat. Transfer half the rice to a serving dish or casserole. Spread half the curried lamb over it. Make another layer or rice, and top dish with remaining lamb. Garnish with fried onion rings and cashew nuts.