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Biryani (Fancy Rice Casserole)

1 pound boneless meat (chicken/lamb), cut in 1 inch strips
2 cups rice, washed and drained
5 cloves garlic
1 1 inch piece ginger
5 dried red chillies
2 medium onions, sliced into rings
2 medium tomatoes, diced
5 mint leaves
1 pinch saffron (optional)
3 large potatoes, peeled and diced
1/2 teaspoon turmeric powder
3 tablespoons butter
3 pods cardamom
3 cloves
1 2 inch stick cinnamon
salt to taste

Make a paste of the garlic, ginger and chillies in a food processor.
Saute the onions in the butter until golden brown, about 5-7 minutes.
Remove the onions, and put them aside. Put the ginger-garlic-chili
paste into the same pan used above and saute for 3-4 minutes. Add
the meat and saute. Lamb should be sauteed for about 7-8 minutes,
while the chicken will take about 4-5 minutes. The meat should be
about half cooked at the end of this step Add chopped tomatoes,
cloves, cinnamon, cardamom, turmeric, mint leaves and salt and
saute for 2 minutes. Add a little water and cook until the meat is
almost cooked. Now add the rice and potatoes. Add the rest of the
water and simmer covered, on a very low flame for 15-20 minutes,
until the rice is cooked. Serve hot, garnished with the fried

Makes 6 servings.


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