Instructions: Preparation of the meat: Except for the meat, mix all the above ingredients and half of the yogurt and grind in a mixer until it becomes a fine paste. Place meat in a mixing bowl and pour over the spice mixture and remaining yogurt, mix and leave overnight in a fridge.

For the rice:
Wash the rice well and soak in a little water for 30 minutes.Drain the rice. Bring a large saucepan of water to boil, add 2/3 tsp of salt and put the rice. Add cinnamon, cloves,bay leaves,peppers,cardamoms and black cumin seeds. Cook for 5 minutes or until rice grains are half cooked. Drain well. In a large saucepan place meat and marinade. Even it out, sprinkle over half lemon juice, coriander leaves, mint leaves, mixed nuts and finely drained rice. Level the surface and sprinkle on top remaining coriander leaves, lemon juice, mint leaves and saffron milk. Make a few holes for the steam to escape, with the handle of a wooden spoon and pour melted ghee or oil on top. Cover the top with a sheet of aluminum foil and put the saucepan lid on top. Place the pan on a low heat for 45-50 minutes turning the sauce pan clock wise at intervals for even cooking. Serve the Biryani hot with raitha or poppadams.

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