Homestyle Indian Cooking/Pat Chapman 1998

Noor Mahal Biriani
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
1-1/2 cups uncooked basmati rice 4 ounces ground lamb or beef salt to taste
1 teaspoon Garam Masala 3 tablespoons Garlic Puree 6 tablespoons ghee
8 tablespoons Onion Puree 2 teaspoons Ginger Puree 2 ounces lean lamb or beef, cubed
1/3 cup plain yogurt 3/4 to 1 cup water salt to taste
1/2 teaspoon paprika 1/2 teaspoon ground black pepper Akhni Stock
SPICES (ROASTED AND GROUND): 4-inch piece cassia bark or cinnamon stick 1/2 nutmeg 6 cloves
GARNISHES: 6 tablespoons raw cashew nuts red, green, and yellow food coloring (optional) some fresh red cherries (or bottled Maraschinos)
4 sheets of silver leak (vark)



1 Wash the rice well and soak in cold water for 30 minutes, then drain.
2 Mix the ground lamb with some salt, the garam masala, and 1 teaspoon of the garlic puree until blended well. Form into small koftas (balls).
3 Heat the ghee in a large, heavy saucepan and fry the onion puree, remaining garlic puree, and the ginger puree until golden. Add the cubes of lamb and fry, stirring, until the color changes.
4 Stir in the yogurt mixed with 3/4 to 1 cup water, some salt, the paprika, and pepper. Cover and cook until the lamb is half done (about 15 minutes).
5 Now add the koftas, and continue cooking until the lamb is tender, stirring occasionally. If there is too much liquid in the pan, uncover and cook, stirring, until it has almost all evaporated.
6 Now add the rice, the spices, and enough stock or water to cover the rice by one-third. Bring to a boil, cover with a well-fitting lid, turn heat very low, and cook for 25 minutes without lifting the lid, until all the liquid has been absorbed. Uncover and allow steam to escape for a couple of minutes.

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