Yield: 1 Serving
|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|
|1 each||Juice of on lemon|
|Salt to taste|
|1" fresh ginger (or 1 ts|
|4 eaches||Large onions|
|8 ounces||Oil (canola preferable)|
|5 eaches||Bay leaves|
|6 eaches||Green cardamoms (may|
|10 eaches||Whole cloves|
|4 eaches||Small cinnamon sticks|
|10 eaches||Black peppercorns|
|½ teaspoon||Saffron strands|
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.