Traditional Baked Venison Biryani recipes

Name: Traditional Baked Venison Biryani recipes
Ingredients: 1 tsp cloves; 1 tbsp cumin, toasted; 1 tbsp coriander seeds, toasted; 3 tsp black pepper; 1 tsp fennel seeds; ½ tsp fenugreek; 5 green cardamoms, seeds removed and pods discarded; 1 cinnamon stick; ¼ tsp turmeric; 6 garlic cloves; 2cm ginger; olive oil; 1kg venison shoulder, off the bone, excess fat trimmed and cut into 4cm chunks; 2 onions, chopped; 1 x 400g tin plum tomatoes, drained and roughly chopped; 2 tbsp red wine vinegar; 2 tbsp ground almonds; 400g basmati rice, soaked for 1 hour; 400g plain flour; A small pinch of saffron threads, soaked in 50ml boiling water; 75g raisins, soaked and drained