Soak rice in enough water for 15-30 minutes. Cook rice al dente with salt ,caraway seeds and one fourth of chopped mint and coriander leaves. Drain excess water and keep it aside.
Blend green chilies and the remaining mint and coriander leaves to form a smooth paste.
In a pot, heat oil and add the chopped spring onions , ginger garlic paste and turmeric. Saute these for a minute or two on medium flame.
Now add the lamb mince. Saute it on medium flame, occasionally stirring it for nearly 5 to 10 minutes. Add coriander and cumin powders and saute for few seconds.
Add chopped tomato, beaten curd, green chill, mint and coriander paste. Cover and simmer for atleast 15 minutes. Once the oil starts separating, add the cooked rice and sprinkle garam masala powder.
Mix well and cover. Continue heating on low flame until ready to serve.
Green and fresh !!!! This is what it feels like when we see this and it tastes just superb when you dig into it. My innovative idea made in fusion with springonions and lamb mince. Made so very quickly and is all green because red chilli powder has not been used in this at all and spring onion is the star ingredient in this special biryani.
