Recipe#11802

Title: Biryani 06

From: LeiG@aol.com 
 Newsgroups: rec.food.recipes 
 Subject: Lamb Baryani 
 Date: 18 Jun 1997 06:48:59 -0600 
 Message-ID: <5o8lfr$se7$1@mack.rt66.com> 

serves 6-8
 2 cups uncooked rice
 salt
 4 onions
 butter or margarine
 1/2 teaspoon ground coriander
 1/2 teaspoon ground turmeric
 1 1/2 cups plain yoghurt
 1 pound boneless lamb, sliced
 seeds from 2 cardamom pods
 1/4 teaspoon ground cinnamon
 3 whole cloves
 1/4 teaspoon chili powder
 water
 2 hard cooked eggs
 Rosewater
 Cook rice in boiling salted water. Drain. Slice 2 onions and cook until
 golden brown in 2 tablespoon butter. Mix onion with coriander, turmeric, 1
 teaspoon salt and the yoghurt. Rub mixture into lamb and let stand 1 hour
 or overnight. Pound remaining 2 onions in a mortar or grind fine. Add lamb
 mixture and cook, uncovered, in skillet until some of the liquid has
 evaporated.Alternate layers of meat mixture and rice in a 3 quart
 casserole, sprinkle top layer with cardamom seed, cinnamon, cloves and
 chili powder. Pour 3 tablespoons butter, melted, over top. Add 2-3
 tablespoons of water. Cover tightly and bake in preheated moderate oven
 (350 degF.)for about 45 minutes. Garnish with eggs, cut into wedges.
 Sprinkle with a few drops of rosewater.  Note: I did not have any
 rosewater.