---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Biryani
  Categories: Vegetables, Ethnic
       Yield: 6 servings
  
       6 tb Butter                            1/2 c  Raisins
     1/2 c  Almonds                           3/4 c  Chicken stock
     1/2 c  Cashews                        
  
   Heat 4 tablespoons of butter in a heavy frying pan and saute almonds,
   cashews and raisins for about 2 minutes.
   Stir nut mixture into Saffron Rice.
   To Serve:
   Spread 1/3 of saffron rice mixture evenly in ovenproof dish. Spread 1/2
   meat mixture over rice. Repeat once again and finish with final 1/3 of
   rice. Half an hour before serving, heat chicken stock, add remaining
   butter to stock and pour over rice and meat dish. cover and bake in oven
   preheated to 350 degrees for 20 - 25 minutes or until all liquid is
   absorbed. Serve trimmed with tomato slices, green pepper rings and fresh
   coriander.
   From The Gazette, 91/01/30.
  
 -----