Mughlai Lamb Biryani

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 ?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 Authors Notes: Here is my favorite recipe from Madhur Jaffreys "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.