Chicken Or Lamb Biryani

Recipe Ingredients

		For The Meat
2 1/2 lbs	1135g / 40oz	Lamb or chicken
1 teaspoon	5ml	Coriander powder
1/2 teaspoon	2.5ml	Ground cloves
1 teaspoon	5ml	Cumin powder
1/4 teaspoon	1.3ml	Black pepper - ground
1 teaspoon	5ml	Chili powder - (cayenne)
1/2 teaspoon	2.5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Cardamom powder
1/2		Yogurt
1		Juice of on lemon
30		Garlic
		Salt to taste
1		Fresh ginger - (or 1 ts
		Ground ginger)
4		Onions (large)
8 oz	227g	Oil - (canola preferable)
		For The Rice
1 1/2 lbs	681g / 24oz	Rice
5		Bay leaves
6		Green cardamoms - (may
		Substitute
		Black)
10		Whole cloves
4		Cinnamon sticks (small)
10		Black peppercorns
4 teaspoons	20ml	Salt
1/2 teaspoon	2.5ml	Saffron strands
2 teaspoons	10ml	Milk

Recipe Instructions

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 3/4 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.

Source:
Julie Loe

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