Added Lamb Biriyani and onion Raitha recipes (#346)

* Added Lamb biriyani recipe

* Added onion raitha recipe

* Spell-fixes

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diff --git a/src/lamb-biriyani.md b/src/lamb-biriyani.md
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+# Lamb Biriyani
+
+This recipe makes an Southern Indian (Tamil) style Lamb biriyani that has been adapted to a more western audience (aka a bit less spicy)
+and can be made with either Lamb or Mutton. Best served with a sauce such as an Onion Raitha [website](https://based.cooking/onion-raitha).
+
+![Lamb Biriyani](pix/lamb-biriyani.webp)
+
+A plated rendering of the dish, made with Mutton. Makes a really hearty ,meaty and delicious dish. The dishes uses a rice to meat ratio of 2:3.
+PS: the biriyani tastes better the longer it's allowed to soak in it's flavour after cooking.
+
+- ⏲️ Prep time: 30 min
+- 🍳Cook time: 1 hr 15 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 4-5 pods of Cardamom
+- 2-3 Bay leaves
+- 3-4 Cinnamon Sticks
+- 8 Cloves
+- 400gm Basmati Rice
+- 600gm Mutton / Lamb (Boneless)
+- 2 Onions (Preferably Red)
+- 2 Tomatoes
+- 1 Green chilli (Optional)
+- 10 Garlic pearls
+- 5cm piece of Ginger
+- 1/2 Tbsp of Garam Masala
+- 1 Tbsp of Chilli Powder or Hungarian Smoked Paprika
+- Juice of 1/2 Lemon or 1 tsp of Vinegar
+- Dash of Tumeric Powder
+- Dash of Curry Powder
+- 1 Sprig of Mint / Coriander (Garnish)
+
+## Directions
+
+1. Wash the rice till the water turns clear and let the rice soak for at least 30 mins.
+2. Chop the tomatoes down into tiny cubes and the onions into julienne slices. Grind the ginger and garlic into a paste.
+3. For the green chilli slice it midway to maintain it in one piece.
+4. In a big pot, Add 30 ml of neutral oil and toast the spices for 30 sec on medium heat.
+5. Add the onions and saute for around 3 min.
+6. Add the tomatoes, ginger and garlic paste and saute for another 3 min.
+7. Add the mutton/ lamb and 2 cups (500ml) of water. Add one Tbsp of salt.
+8. Turn the heat up to high and add the green chilli, tumeric powder, chilli powder and 2 Tbsp of salt and let the mutton cook for about 40 -50 min.
+9. Ensure that the pot does not run out of water and top up with more if required.
+10. Add about 2 cups of water or to about 800 gm of water in the pot while accounting for water left in the pot (1:2 ratio of rice to water).
+11. Once boiling again, Add the rice, Garam Masala and Lemon juice / Vinegar to the pot.
+12. Once 80% of the standing water has evaporated, Turn to the heat down to as low as possible and check the salt and spice levels and add more as required.
+13. Now with a lid on, let the pot simmer for another 10 mins.
+14. Serve with onion raitha and boiled Eggs and Garnish with coriander or mint sprigs. Enjoy !
+
+## Contribution
+
+Ram Pari - [website](https://github.com/ramkpari)
+
+Donate -> ETH: `bc1q763s4ud0hgfa66ce64gyh6tsss49vyk5cqcm6w`
+
+;tags: lamb mutton indian
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diff --git a/src/onion-raitha.md b/src/onion-raitha.md
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+# Onion Raitha (Indian Tzatziki)
+
+Raitha is an yogurt-based Indian style sauce that goes great with rice dishes such as Pilau and Biriyani. It's quite similar to
+a greek Tzatziki and is quick and quite easy to make. It's great especially with super spicy indian dishes as it
+provides as a sweet and cooling effect.
+
+- ⏲️ Prep time: 10 min
+- 🍳Cook time: 2 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 500 gm of Greek Yogurt
+- One Red onion
+- 50 gm of Cucumber
+- Sprigs of Mint
+- Dash of Honey
+- Hint of Chilli Powder (Spicy option)/ Hint of sugar (Sweet option)
+
+## Directions
+
+1. Chop the onion into tiny cubes (0.5-1cm or 3/8 inches sized cubes)
+2. Slice the cucumber into tiny strips (Julienne). Hand crush the mint.
+3. Prep the serving bowl with yogurt and add the onions and cucumber.
+4. Add the mint, honey, 1 tsp of salt and the sugar/chilli powder (Depending on the sweet/spicy choice)
+5. Mix well and serve. Garnish with additional mint as required.
+
+## Contribution
+
+Ram Pari - [website](https://github.com/ramkpari)
+
+Donate -> ETH: `bc1q763s4ud0hgfa66ce64gyh6tsss49vyk5cqcm6w`
+
+;tags: quick sauce indian
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