Recipe - Gosht Biryani (Rice Layered With Meat)

5 ounce Milk
1 pack Saffron, (powder)
6 tablespoon Lemon juice
4 Green chiles, finely chopped
5 ounce Yogurt, beaten
4 tablespoon Biryani masala
2 tablespoon Garam masala
1 teaspoon Turmeric
Salt, to taste
1 teaspoon Sugar
2 pound Lamb, cubed
1 pound Basmati rice
1 teaspoon Cumin seed
4 Cardamom, (green)
2 Inch cinnamon stick
6 tablespoon Ghee, melted

Mix the milk and saffron and keep aside. Mix the next 8 items and marinade
the lamb in it for 4 to 6 hours. Gently simmer it for 45 minutes in a heavy
pan. Meanwhile, was the rice and cook with whole spices in boiling water
until the grains are a quarter done. Drain.

Grease the base of a heavy pan and place half the rice in an even but loose
layer. Spread the cooked meat mixture with all the juices over the rice.
Spread the remaining rice over this in a loose neat layer. Pour the saffron
milk over the rice at random spots. Finally pour the ghee over the rice.
Grease a circular piece of foil (the size of the pan) and place it greased
side down on the rice. Cover the pan and cook on low to medium heat for
about 20 minutes or until the rice is fluffy. Gently toss the rice and meat
together before serving.

NOTES : You can substitute boneless, skinless chicken breast for the lamb
and unsalted butter for the ghee. This is great served with
yogurt/mint/cucumber salad.
Recipe by: from Rafi Fernandez's "A Little Indian Cookbook" Posted to TNT
Prodigy's Recipe Exchange Newsletter by Lynn mudbug@gcip.net on Apr 09,
1997