2 1/2 lb lamb or chicken
4 tsp Biryani Spice Blend
(See box below to order)
1/2 pt yogurt
1 lemon (juice of one lemon)
3 cloves garlic
salt to taste
1 tsp ground ginger
4 large onions
8 oz olive oil
1 1/2 lb rice
5 bay leaves
6 green cardamoms
10 whole cloves
4 cinnamon sticks
10 black peppercorns
4 tsp salt
1/2 tsp saffron strands
2 tsp milk
Wash meat and cut into 1-inch cubes; place in bowl with ground spices, yogurt,
lemon juice, finely chopped garlic and salt. 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 spices for the rice 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
Bring to a boil, and then put in the oven for 1 hour or more. After 30 minutes,
reduce heat. Stir before serving and sprinkle remaining fried onions top.