*  Exported from  MasterCook  *
 
                   Gosht Biryani (Rice Layered with Meat)
 
 Recipe By     : from Rafi Fernandez’s “A Little Indian Cookbook”
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Casseroles                       Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      oz            milk
    1      pkt           saffron -- (powder)
    6      tbsp          lemon juice
    4                    green chiles -- finely chopped
    5      oz            yogurt -- beaten
    4      tbsp          biryani masala
    2      tbsp          garam masala
    1      tsp           turmeric
                         salt -- to taste
    1      tsp           sugar
    2      lb            lamb -- cubed
    1      lb            basmati rice
    1      tsp           cumin seed
    4                    cardamom -- (green)
    2      inch          cinnamon stick
    6      tbsp          ghee -- melted
 
 Mix the milk and saffron and keep aside.  Mix the next 8 items and marinade the
  lamb in it for 4 to 6 hours.  Gently simmer it for 45 minutes in a heavy pan. 
  Meanwhile, was the rice and cook with whole spices in boiling water until the 
 grains are a quarter done.  Drain.
 
 Grease the base of a heavy pan and place half the rice in an even but loose lay
 er.  Spread the cooked meat mixture with all the juices over the rice.  Spread 
 the remaining rice over this in a loose neat layer.  Pour the saffron milk over
  the rice at random spots.  Finally pour the ghee over the rice.  Grease a circ
 ular piece of foil (the size of the pan) and place it greased side down on the 
 rice.  Cover the pan and cook on low to medium heat for about 20 minutes or unt
 il the rice is fluffy.  Gently toss the rice and meat together before serving. 
  
 
 
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 NOTES : You can substitute boneless, skinless chicken breast for the lamb and u
 nsalted butter for the ghee.  
 
 This is great served with yogurt/mint/cucumber salad.