Title: Fragrant Lamb Biryani
Yield: 4 Servings

Ingredients

1 c basmati rice
one-inch knob fresh ginger; -minced
4 garlic cloves; minced
1/2 c finely chopped onion
1/8 ts nutmeg
1/4 ts cinnamon
1/4 ts mace
4 green cardamom pods; husked -and ground
1/2 ts freshly ground pepper
6 whole cloves; ground
3/4 ts salt
1 c yogurt cheese (strained -yogurt)
3 tb tomato paste
1/2 lb boneless lean lamb; such as
shoulder or leg; cut into -1-inch cubes
4 tb desi ghee or mild vegetable -oil
1 whole star anise
1 cinnamon stick; about 2 -inches long
1/4 c slivered almonds
1/4 c raisins or sultanas
1 peeled onion; cut in half -and sliced le
1/2 c water; plus
1/4 c water; if needed
2 ts rose water

Instructions

Wash and soak the rice. Drain and set aside. Combine the ginger, garlic, onion, ground spices and 1/4 teaspoon salt in a large glass bowl. Add the yogurt cheese and tomato paste. Mix well. Add the lamb and rub the mixture into the meat. Let marinate for 1 hour. Bring 6 cups water to a boil in a large pot.

Meanwhile, heat 1 tablespoon desi ghee or oil in a heavy saucepan over moderate heat. Add the star anise and cinnamon. Stir for 30 seconds, then add the rice. Stir and fry until the rice grains are glistening and coated with oil, about 5 minutes. Transfer the rice to the boiling water, add the remaining 1/2 teaspoon salt and boil for 5 minutes. Drain in a colander. Set aside. Heat 1/2 tablespoon desi ghee or oil in a large heavy skillet over moderate heat. Add the almonds and fry until lightly browned, 4 to 5 minutes. Remove with a slotted spoon and set aside. Add the raisins to the pan and fry until plump. Remove and place alongside the nuts.

Add 1 tablespoon desi ghee or oil to the pan, then add the onion and fry until golden brown and crisp. Remove to a plate. Remove the meat from the marinade. Add 1 tablespoon desi ghee or oil to the pan. When hot, add the meat cubes and sear until lightly browned, about 5 minutes per side. Add the marinade and continue to cook, stirring occasionally, until the oil starts to pull away from the sides of the pan, 5 to 6 minutes. Add the water, cover and cook until the meat is fork-tender and the liquid is absorbed, about 20 to 25 minutes. Position a rack in the centre of the oven; preheat oven to 300 degrees.

To assemble the biryani: Spread a layer of rice in a 2-quart, heat-proof glass baking dish. Top with a layer of lamb, fried onion, nuts, raisins and rice, finishing with onion, nuts and raisins. Sprinkle the remaining 1/2
tablespoon desi ghee and the rose water over the top. Cover tightly with foil and bake for 15 minutes. Remove from the oven and let stand (covered) for 5 minutes.

Serves 4. Variation: In place of the lamb, you may use skinless boneless chicken breasts, or beef chuck or sirloin cut into 1-inch cubes.

PER SERVING: 560 calories, 27 g protein, 59 g carbohydrate, 25 g fat (12g
saturated), 89 mg cholesterol, 490 mg sodium, 3 g fibre.