Recipe - Biryani

6 tablespoon Butter
One half cup Almonds
One half cup Cashews
One half cup Raisins
Three fourths cup Chicken stock
Saffron Rice

Heat 4 tablespoons of butter in a heavy frying pan and saute almonds,
cashews and raisins for about 2 minutes. Stir nut mixture into Saffron
Rice. TO SERVE: Spread 1/3 of saffron rice mixture evenly in ovenproof
dish. Spread One half meat mixture over rice. Repeat once again and finish with
final 1/3 of rice. Half an hour before serving, heat chicken stock, add
remaining butter to stock and pour over rice and meat dish. cover and bake
in oven preheated to 350 degrees for 20 ~ 25 minutes or until all liquid is
absorbed. Serve trimmed with tomato slices, green pepper rings and fresh
coriander. From The Gazette, 91/01/30.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini