Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Onions, large, quartered |
| 2 \N | Cinnamon sticks |
| 10 \N | Cloves |
| 12 \N | Peppercorns |
| 6 \N | Cardamoms |
| ½ teaspoon | Coriander powder |
| 500 grams | Lamb, cubed |
| \N \N | Salt to taste |
| 250 grams | Rice |
| 1 tablespoon | Sugar (up to 2) |
| 1 \N | Lemon, juice of |
| 1 tablespoon | Almonds or pine nuts |
| ½ teaspoon | Saffron, soaked in: |
| ¼ tablespoon | Milk |
| 4 tablespoons | Ghii |
(from the Kashmiri book in India) Make bouquet garni of onions, cinnamon, cloves, 8 peppercorns, 4 cardamoms, and coriander.
Put bag of spices in a pan, add meat, salt, and enough water to cover. Cook until water reduces to half. Remove bag of spices and squeeze out the flavor. Add the sugar and juice from ½ lemon; cook until liquid is syrupy.
In another pan, boil the rice in water with the remaining spices and some salt until barely tender; drain.
In a casserole, put a layer of rice, then the meat, then remaining rice.
Pour saffron milk over top, sprinkle with nuts, cover tightly, bake like pullao (~350 F for 30-45 minutes).
Posted to CHILE-HEADS DIGEST V3 #191 From: Brent Thompson <brent@...> Date: Thu, 19 Dec 1996 19:24:22 -0800