*  Exported from  MasterCook  *
                          CHICKEN OR LAMB BIRYANI
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Rice
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----FOR THE MEAT-----
    2 1/2   lb           Lamb or chicken
    1       t            Coriander powder
      1/2   ts           Ground cloves
    1       t            Cumin powder
      1/4   ts           Black pepper, ground
    1       t            Chili powder (cayenne)
      1/2   ts           Ground cinnamon
      1/2   ts           Cardamom powder
      1/2   pt           Yogurt
    1       ea           Juice of on lemon
    3       cl           Garlic
                         Salt to taste
                         1 fresh ginger (or 1 ts
                         Ground ginger)
    4       ea           Large onions
    8       oz           Oil (canola preferable)
                         -----FOR THE RICE-----
    1 1/2   lb           Rice
    5       ea           Bay leaves
    6       ea           Green cardamoms (may
   10       ea           Whole cloves
    4       ea           Small cinnamon sticks
   10       ea           Black peppercorns
    4       ts           Salt
      1/2   ts           Saffron strands
    2       ts           Milk
   Wash meat and cut into 1-inch cubes; place in bowl
   with ground spices, yogurt, lemon juice, finely
   chopped garlic and salt. If fresh ginger is used, chop
   finely and add to meat. Slice the onions finely and
   fry them in the oil until crisp and golden brown.
   Remove onions and put two-thirds into the meat
   Soak the rice for one hour before cooking. Fill large
   pan 3/4 full with water. Put rice spices and salt into
   the water and bring to a boil. Add the rice and remove
   from heat after six minutes. Drain thoroughly without
   rinsing and spread onto a large flat dish to cool.
   Mix saffron in hot milk. In a large pan, put in the
   meat and yogurt mixture and cover with the rice; pour
   in the spiced oil from the onions and the saffron/milk
   Bring to a boil, then put in the oven for 1 hour or
   more. After 30 minutes, reduce heat. Stir before
   serving and sprinkle remaining fried onions top.
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