Cinnamon, Cumin Seed, Green Cardamom Seed, Fennel Seed, Caraway, Cloves, Nutmeg, Black Pepper, Coriander Seed, Bay Leaves.
Malabar Lamb Biryani
1kg diced lamb, 1kg basmati rice, 500g thinly sliced onions, 50g each of garlic and ginger and 100g green chillies ground to a paste, 1/2 cup chopped coriander leaves, 1/2 cup fresh mint leaves, juice of 1 large lime, 1 cup natural yoghurt, 250g of ghee or oil, 50g cashew nut halves, 50g sultanas, 2 drops rose essence or rose water to taste, 1 pinch yellow food colouring or powdered saffron, 1 tbsp Malabar Lamb Biryani Masala.
Heat the ghee and fry 1/2 the sliced onions. Add the garlic, ginger and chilli paste and fry well. Add the lamb pieces and seal well. Add the yoghurt and 1/2 cup of water and salt to taste, cover the pan and cook until the meat is tender, add the lime juice. For the rice heat the remaining ghee and fry the cashew nuts until lightly browned. Remove and place aside, repeat this with the sultanas and set aside. Lastly fry the uncooked rice in the leftover oil in the pan and add double the quantity of hot water into the rice and add the salt to taste and cook the rice via the absorbption method. To assemble the biryani in a large casserole put one layer of cooked lamb korma sprinkled with biryani masala and a layer of rice sprinkled with biryani masala, repeat this twice more to create two more layers ensuring that the last layer is a rice. Sprinkle with the fried onion, cashews and sultanas, and the rose water with the yellow food colouring dissolve in a little water.