Recipe - Mughlai Lamb Biryani

400 g Long grain rice
3 tablespoon Salt
1 teaspoon Saffron threads
30 ml Warm milk
3 Medium onions (peeled)
4 Cloves garlic (peeled)
Three fourths Cube of fresh ginger peeled
and coarsely c
4 tablespoon Blanched, slivered almonds
150 ml Water
50 ml Water
200 ml Vegetable oil
3 tablespoon Golden raisins
1 One half pound Boned lamb meat (from the
shoulder) cut in
225 ml Plain yoghurt
6 Whole cloves
One half teaspoon Whole black peppercorns
One half teaspoon Whole cardamom seeds
1 teaspoon Whole cumin seeds
2 One half Stick of cinnamon
1/8 Of a nutmeg
One fourth teaspoon Cayenne pepper
2 tablespoon Unsalted butter cut into 8
pieces
3 Hard boiled eggs peeled and
at room temper

Recipe by: Brett Jones halcyon!ds!bj@seattleu.edu 1. Wash the rice in
several changes of water. Drain it and put it in a lar

2. Put the saffron threads in a small, heavy frying pan set over a medium

3. Cut two of the onions in half lengthwise, and then cut the halves into

4. Heat 6 tablespoons of the oil in a 25 cm non stick frying pan over a me

5. Put the raisins into the same oil. Remove them as soon as they turn plu

6. Now put the meat cubes, a few at a time, into the same hot oil and brow

7. Add another 7 tablespoons oil to the frying pan and turn the heat to me

8. While the meat is cooking, put the cloves, peppercorns, cardamom seeds,

9. When the meat has cooked for 30 minutes, add all the spices from the sp

10. Spread out the meat and sauce in the bottom of a heavy casserole. Cove

11. Preheat oven to lowmoderate, 150 øC .

12. Bring 3 l of water to a rolling boil in a large pot. Add 1 One half tables

13. Work fast now. Put the rice on top of the meat, piling it up in the sh

14. Remove from the oven. If left in a warm place, this rice will stay hot

15. Just before you get ready to serve, quarter the eggs lengthwise. Mix t

Author's Notes:
Here is my favorite recipe from Madhur Jaffrey's "Indian Cooking":

You can substitute beef or chicken easily. This has got to be my absolu

Difficulty : moderate, but a lot of work. Precision
: measure ingredients.