Recipe#11801

Title: Biryani 05

rec.food.recipes archive

2 1/2 lb lamb or chicken   
 1 t coriander powder
 1/2 ts ground cloves  
 1 t cumin powder
 1/4 ts black pepper, ground  
 1 t chili powder (cayenne)
 1/2 ts ground cinnamon  
 1/2 ts cardamom powder  
 1/2 pt yogurt  
 1 juice of on lemon 
 3 cl garlic
 salt to taste         
 1" fresh ginger (or 1 ts ground ginger)
 4 large onions 
 8 oz canola oil
                       
 1 1/2 lb rice         
 5 bay leaves
 6 green cardamom (may substitute black)
 10 whole cloves
 4 small cinnamon sticks
 10 black peppercorns
 4 ts salt
 1/2 ts saffron strands  
 2 ts milk
 Wash meat and cut into 1-inch cubes, place in bowl with ground 
 spices, yogurt, lemon juice, finely chopped garlic and salt. If
 fresh ginger is used, chop finely and add to meat. Slice the onions 
 finely and fry them in the oil until crisp and golden brown. Remove
 onions and put two-thirds into the meat mixture.
 Soak the rice for one hour before cooking. Fill large pan 3/4 full 
 with water. Put rice spices and salt into the water and bring to
 a boil. Add the rice and remove from heat after six minutes. Drain
 thoroughly without rinsing and spread onto a large flat dish to
 cool.
 Mix saffron in hot milk. In a large pan, put in the meat and yogurt
 mixture and cover with the rice, pour in the spiced oil from the 
 onions and the saffron/milk mixture.  Bring to a boil, then put in
 the oven for 1 hour or more. After 30 minutes, reduce heat. Stir
 before serving and sprinkle remaining fried onions on top.