Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FOR THE MEAT-----
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 ea Juice of on lemon
3 cl Garlic
Salt to taste
1" fresh ginger (or 1 ts
Ground ginger)
4 ea Large onions
8 oz Oil (canola preferable)
-----FOR THE RICE-----
1 1/2 lb Rice
5 ea Bay leaves
6 ea Green cardamoms (may
Substitute
Black)
10 ea Whole cloves
4 ea Small cinnamon sticks
10 ea 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 top.
