Masoods' Kheema Biryani(Saffron Rice with Ground Lamb)

Preheat oven to 350°.

In small bowl, drop saffron threads in; add boiling water and soak for 10 minutes.

Meanwhile, in heavy saucepan, bring 2 cups of water to boil.

Pour in rice and add salt.

Cook uncovered for 10 minutes.

Strain and put rice aside. Separately, heat oil.

Add onions, cumin seed and salt; stir for 3 or 4 minutes.

Add turmeric and cumin for 1 minute, then add lamb. When cooked, add fresh coriander.

Heat remaining 1/4 cup oil and in 4-quart casserole, stir in fennel seed and rice until coated. Spread 1/3 of rice mixture on bottom of casserole.

Layer 1/2 the saffron mixture and 1/2 lamb mixture.

Spread the other half of the rice over the lamb and add the meat and then add the remaining rice mixture.

Put rest of saffron over mixture.

Add chicken stock and pour in casserole and bring to boil over high heat. Cover casserole with sheet of foil and fold down.

Set lid on top of foil and bake in the middle of the oven for 25 minutes, or until rice is tender and all the liquid is absorbed in casserole. Fluff the rice with fork and serve the biryani directly from the casserole or serve on platter.