Yield: 6 Servings
|1 pack||Saffron, (powder)|
|6 tablespoons||Lemon juice|
|4||Green chiles, finely chopped|
|5 ounces||Yogurt, beaten|
|4 tablespoons||Biryani masala|
|2 tablespoons||Garam masala|
|Salt, to taste|
|2 pounds||Lamb, cubed|
|1 pounds||Basmati rice|
|1 teaspoon||Cumin seed|
|2||Inch cinnamon stick|
|6 tablespoons||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.
Recipe by: from Rafi Fernandez's "A Little Indian Cookbook" Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lynn <mudbug@...> on Apr 09, 1997