Mughlai lamb biryani

1 Servings

Ingredients

Quantity Ingredient
400 grams Long grain rice
3 tablespoons Salt
1 teaspoon Saffron threads
30 millilitres Warm milk
3 Medium onions (peeled)
4 Cloves garlic (peeled)
¾ Cube of fresh ginger peeled and coarsely c
4 tablespoons Blanched, slivered almonds
150 millilitres Water
50 millilitres Water
200 millilitres Vegetable oil
3 tablespoons Golden raisins
1½ pounds Boned lamb meat (from the shoulder) cut in
225 millilitres Plain yoghurt
6 Whole cloves
½ teaspoon Whole black peppercorns
½ teaspoon Whole cardamom seeds
1 teaspoon Whole cumin seeds
2½ Stick of cinnamon
⅛ Of a nutmeg
¼ teaspoon Cayenne pepper
2 tablespoons Unsalted butter cut into 8 pieces
3 Hard boiled eggs peeled and at room temper

Directions

Recipe by: Brett Jones halcyon!ds!bj@... 1. Wash the rice in several changes of water. Drain it and put it in a lar 2. Put the saffron threads in a small, heavy frying pan set over a medium 3. Cut two of the onions in half lengthwise, and then cut the halves into 4. Heat 6 tablespoons of the oil in a 25 cm non stick frying pan over a me 5. Put the raisins into the same oil. Remove them as soon as they turn plu 6. Now put the meat cubes, a few at a time, into the same hot oil and brow 7. Add another 7 tablespoons oil to the frying pan and turn the heat to me 8. While the meat is cooking, put the cloves, peppercorns, cardamom seeds, 9. When the meat has cooked for 30 minutes, add all the spices from the sp 10. Spread out the meat and sauce in the bottom of a heavy casserole. Cove 11. Preheat oven to low-moderate, 150øC .

12. Bring 3 l of water to a rolling boil in a large pot. Add 1 ½ tables 13. Work fast now. Put the rice on top of the meat, piling it up in the sh 14. Remove from the oven. If left in a warm place, this rice will stay hot 15. Just before you get ready to serve, quarter the eggs lengthwise. Mix t Author's Notes:

Here is my favorite recipe from Madhur Jaffrey's "Indian Cooking": You can substitute beef or chicken easily. This has got to be my absolu Difficulty : moderate, but a lot of work. Precision : measure ingredients.

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