• Blend the garlic, ginger, yogurt, coriander, and spices to a smooth paste. Rub the paste into the lamb and leave it to marinate in the refrigerator for at least 2 hours, but preferably overnight.
• Melt the ghee in a large pot and fry the whole spices until fragrant. Add the onion and cook until golden brown.
• Add the meat and any remaining marinade. Cover and cook on medium heat for 15 minutes, stirring occasionally. Add enough water to just cover the meat. Cover and cook on low heat for 1 hour until the meat is very tender, stirring occasionally to make sure it doesn’t burn. Stir in the green chillies if using.
• For the rice, melt the ghee in a separate saucepan on medium high heat and fry the whole spices until lightly brown. Add the onion and fry until golden brown. Add the rice and fry for 2 minutes, stirring constantly. Stir in 6 cups (1½ of water, bring to a boil and then cover and simmer for 5 minutes. Drain any remaining water.
• Assemble the biryani by alternating thin layers of rice and meat in a large saucepan starting and ending with a layer of rice. Cover the pan tightly and cook over very low heat for 10 more minutes.

RECIPE FOR GHEE (Alton Brown)

• Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan.
• Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.