Mughlai biriyani....

INGREDIENTS:

2 lb chicken or mutton.
2 inch ginger piece.
5 to 6 garlic cloves.
5 to 6 red chilies.
10 almonds.
1/2 cup butter.
3 bay leaves.
1 onion, sliced.
4 cardamons.
4 cloves.
2 inch cinnamon stick.
1 to 2 green chilies.
1/2 tsp fennels seeds.
1/4 tsp cumin seeds.
1 pinch saffron.
1 cup milk.
1/2 cup yogurt.
1/2 cup chopped cilantro leaves.
1/2 cup chopped mint leaves.

METHOD:
Clean the mutton pieces.
Grind ginger, red chilies, garlic cloves, almonds in to a fine paste.
Heat half the butter, fry onions and remove. 
Add bay leaves, ground mixture and fry.  Add meat and fry.
Add little water, salt and cook, covered till the meat is tender.
Boil rice with little salt, till half cooked.
Stir in half the cloves, cinnamon, cardamons, fennels seeds, cumin seeds, green chilies, coriander leaves, mint leaves in yogurt and mix with mutton.
In a heavy skillet, spread layers of rice, fried onion and mutton.  Repeat till all the ingredients are layered.
Mix all the remaining spices and saffron in milk, pour over.  Spread  the remaining butter on top.
Sprinkle lemon juice.
Cover and place in a oven at 300 degree, F for one hour.  OR  place on a stove top on low flame for 20 to 30 minutes. 
Serve hot with eggplant raita and egg curry.