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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 juice of on lemon
3 cl garlic
salt to taste
1" fresh ginger (or 1 ts ground ginger)
4 large onions
8 oz canola oil

1 1/2 lb rice
5 bay leaves
6 green cardamom (may substitute black)
10 whole cloves
4 small cinnamon sticks
10 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 mixture.

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

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 mixture. 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 on top.


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13 of 15 people found the following review helpful:
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biryani 05, November 10, 2004 - 07:55 AM
Reviewer: Vicky from Canada
I served this dish at a special dinner and I can\'t tell you how many people asked for the recipe. So I gave them the web site. I had added cubed potatoes(3) and cubed tomatoes (3) in the mixture. Served in a chafing dish along with other dilectable treats, it was lovely.

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