Lamb Biryani

.

FOR MEAT:

2½ lb. cubed lamb pieces

1 tsp. coriander powder

½ ground cloves

1 tsp. cumin powder

¼ tsp. ground black pepper

1 tsp. cayenne pepper

½ tsp. ground cinnamon

½ tsp. cardamom powder

½ pint yogurt

¼ cup fresh lemon juice

3 cloves garlic crushed

4 cups finely chopped onions

8 oz. canola oil

FOR RICE:

1½ lbs. basmati rice

5 bay leaves

6 green caramoms

10 whole cloves

4 small cinnamon sticks

10 black peppercorns

salt to taste

½ tsp. saffron strands

2 tbsps. hot milk

.

In a large bowl add the meats with the spices, yogurt, lemon juice, the garlic and salt to taste. In a large saucepan add the oil and saute the onions until golden. Remove the onion and cool. Add 2/3 to the meat mixture. Soak the rice for 1 hour before cooking. Place the rice and spices and salt into the saucepan cover with water and bring to boil. Cook covered for 6 mins. Drain the rice and cool thoroughly. Mix saffron in hot milk. Mix together the meat, rice, yogurt, onions, and saffron mixture in a large saucepan. Cover and cook in a preheated oven for 1 hour or more. Check for doneness and flavor before removing. When ready, garnish with remaining onions. Serve hot.

Links to other sites on the Web

My Recipies Page
My Home Page