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Chicken Or Lamb Biryani
Ingredients
- 2 1/2 lb Lamb or possibly chicken
- 1 tsp Coriander pwdr
- 1/2 tsp Grnd cloves
- 1 tsp Cumin pwdr
- 1/4 tsp Black pepper, grnd
- 1 tsp Chili pwdr (cayenne)
- 1/2 tsp Grnd cinnamon
- 1/2 tsp Cardamom pwdr
- 1/2 pt Yogurt
- 1 x Juice of on lemon
- 3 cl Garlic Salt to taste
- 1 x " fresh ginger (or possibly 1 ts Grnd ginger)
- 4 lrg onions
- 8 ounce Oil (canola preferable)
- 1 1/2 lb Rice
- 5 x Bay leaves
- 6 x Green cardamoms (may Substitute Black)
- 10 whl cloves
- 4 sm cinnamon sticks
- 10 x Black peppercorns
- 4 tsp Salt
- 1/2 tsp Saffron strands
- 2 tsp Lowfat milk
Directions
- Wash meat and cut into 1-inch cubes; place in bowl with grnd spices, yogurt, lemon juice, finely minced garlic and salt. If fresh ginger is used, chop finely and add in to meat. Slice the onions finely and fry them in the oil till crisp and golden. Remove onions and put two-thirds into the meat mix..
- Soak the rice for one hour before cooking. Fill large pan 3/4 full with water. Put rice spices and salt into the water and bring to a boil. Add in the rice and remove from heat after six min. Drain thoroughly without rinsing and spread onto a large flat dish to cold.
- Mix saffron in warm lowfat milk. In a large pan, put in the meat and yogurt mix and cover with the rice; pour in the spiced oil from the onions and the saffron/lowfat milk mix.
- Bring to a boil, then put in the oven for 1 hour or possibly more. After 30 min, reduce heat. Stir before serving and sprinkle remaining fried onions top.
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