Recipe By : from Rafi Fernandez's "A Little Indian Cookbook"
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 oz Milk
1 Pkt saffron powder
6 tb Lemon juice
4 Green chiles -- finely chopped
5 oz Yogurt -- beaten
4 tb Biryani masala
2 tb Garam masala
1 ts Turmeric
Salt -- to taste
1 ts Sugar
2 lb Lamb -- cubed
1 lb Basmati rice
1 ts Cumin seed
4 Green cardamom
1 Cinnamon stick (2")
6 tb Ghee -- melted
Mix the milk and saffron and keep aside. Mix the next 8 items and
marinade the lamb in it for 4 to 6 hours. Gently simmer it for
45 minutes in a heavy pan. Meanwhile, was the rice and cook with
whole spices in boiling water until the grains are a quarter done.
Drain.
Grease the base of a heavy pan and place half the rice in an even but
loose layer. Spread the cooked meat mixture with all the juices over
the rice. Spread the remaining rice over this in a loose neat layer.
Pour the saffron milk over the rice at random spots. Finally pour the
ghee over the rice. Grease a circular piece of foil (the size of the
pan) and place it greased side down on the rice. Cover the pan and
cook on low to medium heat for about 20 minutes or until the rice is
fluffy. Gently toss the rice and meat together before serving.
Notes:
You can substitute boneless, skinless chicken breast for the lamb and
unsalted butter for the ghee.
This is great served with yogurt/mint/cucumber salad.
