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

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy, Vegetables, Eggs	Mughlai	Lamb	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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 low-moderate, 150 &deg;C .
12.  Bring 3 l of water to a rolling boil in a large pot. Add 1  1/2 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.

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