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Lamb Biryani

May 23 2006 | Views 36 | Comments (0) Leave a Comment

submitted by: LeiG@aol.com

LAMB BARYANI (near east)
source: Women's Day International
serves 6-8

2 cups uncooked rice
salt
4 onions
butter or margarine
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 1/2 cups plain yoghurt
1 pound boneless lamb, sliced
seeds from 2 cardamon pods
1/4 teaspoon ground cinnamon
3 whole cloves
1/4 teaspoon chili powder
water
2 hard cooked eggs
Rosewater

Cook rice in boiling salted water. Drain. Slice 2 onions and cook until
golden brown in 2 tablespoon butter. Mix onion with coriander, turmeric, 1
teaspoon salt and the yoghurt. Rub mixture into lamb and let stand 1 hour or
overnight. Pound remaining 2 onions in a mortar or grind fine. Add lamb
mixture and cook, uncovered, in skillet until some of the liquid has
evaporated.Alternate layers of meat mixture and rice in a 3 quart casserole,
sprinkle top layer with cardamom seed, cinnamon, cloves and chili powder.
Pour 3 tablespoons butter, melted, over top. Add 2-3 tablespoons of water.
Cover tightly and bake in preheated moderate oven (350 deg F.)for about 45
minutes. Garnish with eggs, cut into wedges. Sprinkle with a few drops of
rosewater.

leig@aol.com(Lei Gui)
http://www.geocities.com/Heartland/Meadows/3658 >>
http://www.eden.rutgers.edu/~davidg/
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