Serves 4

Method For Rice:
Soak, Indian Basmati Rice for 30 mins. Bring water to boil in a large saucepan, add soaked rice and cook for 10 mins or till rice saucepan, add soaked rice and cook for 10 mins. or till rice is 3/4th cooked. Drain the rice. Add soaked saffron and melted butter to the rice and toss lightly.

Method For Curry:
In a medium sized saucepan, saute lamb pieces in vegetable oil, stir in POONJIAJI'S Biryani Curry, VCook in medium heat, add water, tomato puree and bring to boil. Cover pan & simmer the curry until the lamb pieces are tender. Add whisked yoghurt and cook for 1 min.
In a casserole prepare 4 layers as follows:
Layer 1 - half of the prepared curry preparation.
Layer 2 - 1/4 of the cooked rice.
Layer 3 - remaining curry preparation.
Layer 4 - remaining 3/4th cooked rice. Cover it with a thin wet cloth and bake for 20 minutes at 350⁰F/176⁰C

Serving Suggestions :
Serve hot POONJIAJI'S Chilli Pickle. Garnish with fresh mint leaves, ginger shreds, tomato slices, brown onion rings & finely chopped corainder leaves.

Serves 4

Method :
Heat oil in a pan. Saute chicken for 2 mins. Add POONJIAJI'S Madras Curry. Cook for 1 min. Add water and bring it to boil. simmer covered for 10 mins. or until the chicken is tender. Stir occasionally. For creaminess, stir in coconut cream/milk before serving. Garnish curry with fresh coriander leaves.

Serving Suggestions:
Serve curry hot with steamed Indian Basmati Rice & coconut chutneys.