Chicken or lamb biryani

Yield: 1 Serving

Measure Ingredient
2½ pounds Lamb or chicken
1 teaspoon Coriander powder
½ teaspoon Ground cloves
1 teaspoon Cumin powder
¼ teaspoon Black pepper, ground
1 teaspoon Chili powder (cayenne)
½ teaspoon Ground cinnamon
½ teaspoon Cardamom powder
½ pint Yogurt
1 each Juice of on lemon
3 cloves Garlic
Salt to taste
1" fresh ginger (or 1 ts
Ground ginger)
4 eaches Large onions
8 ounces Oil (canola preferable)
1½ pounds Rice
5 eaches Bay leaves
6 eaches Green cardamoms (may
Substitute
Black)
10 eaches Whole cloves
4 eaches Small cinnamon sticks
10 eaches Black peppercorns
4 teaspoons Salt
½ teaspoon Saffron strands
2 teaspoons Milk

FOR THE MEAT

FOR THE RICE

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 ¾ 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.

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