|Long grain rice||1 1⁄2 Pound|
|Saffron fronds/1.56 grain packet of saffron powder||2 Teaspoon|
|Hot water||4 Fluid Ounce|
|Oil||4 Fluid Ounce|
|Garlic||4 Clove (20 gm), crushed|
|Fresh ginger root piece||2 Inch, peeled and chopped|
|Boneless lean lamb||3 Pound, cubed|
|Cayenne pepper||1⁄2 Teaspoon|
|Ground cumin||2 Teaspoon|
|Ground coriander||2 Teaspoon|
|Ground cloves||2 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Freshly ground black pepper||2 Teaspoon|
|Unsweetened yogurt||1 Pint (Natural Variety)|
|Onions||4 , peeled and thinly sliced|
|Flaked almonds||2 Ounce|
|Sultanas||2 Ounce, cleaned|
This dish from the Moglai area traditionally layers rice with spiced meat and onions. It was originally made with lamb, but chicken pieces can equally well be used. Biryani can also be served without the meat as a vegetable dish.
Soak the rice in cold water to cover for 30 minutes. Put the saffron to soak in the hot water for 30 minutes (powdered saffron does not need soaking). Meanwhile, heat the oil in a frying pan and lightly fry the garlic and ginger. Add the meat and fry for 5 minutes. Stir in the spices and seasoning and the yogurt. Mix well together and simmer for about 35 minutes.
Bring a large saucepan of lightly salted water to the boil. Drain the rice and plunge it into the boiling water. Bring back to the boil and boil for 2 minutes. Drain well and divide the rice into three portions. Place one portion of rice in a 2.75 litre (5 pint) casserole dish. Soak another portion of rice in the saffron water to colour it yellow. Place half of the lamb mixture on top of the rice in the casserole and top with half the onions. Add the drained saffron rice. Cover with the rest of the lamb, then onions, then third portion of rice as the top layer. Cover the casserole with aluminium foil and then the lid and bake in a preheated moderate oven (180°C/350°F, Gas Mark 4) for 1 hour.
Saute the almonds and sultanas in the butter and sprinkle on top of the biryani to garnish.