Nasi Biryani Recipe

Ingredients :

2 lb Lamb or chicken, cut into fairly large chunks
2 Cups plain yoghurt
2 Cups basmati rice
2-3 tbsp Chili powder
1 Large onion, finely chopped
2 Large onions, thinly sliced
1/2 Cup almonds, thinly sliced
A few saffron threads
4 tbsp Golden raisins
2 tbsp Warm milk
2 Cups water
1 Cup ghee
Salt to taste

For Marinade:
2 Medium onions, sliced
2 tsp Poppy seeds
1 Sprig fresh mint leaves
4 Green cardamoms seeds
4 Cloves
6 Cloves garlic
1 Inch cinnamon stick, broken up
4 Inch ginger, sliced
How to make Nasi Biryani:

To Marinade:
Grind cloves, poppy seeds, cinnamon stick, cardamoms, onions, ginger, mint leaves and garlic to make a fine paste.
Combine yoghurt and chili powder with the ground paste, mix well.
Add this with meat, coat well
Marinate meat for about 2 hours, best overnight in the refrigerator.
To Prepare Lamb:

Heat wok, and add 3-4 tbsp ghee.
Fry the thinly sliced onions until light golden brown.
Remove, drain on paper towels.
Apply the same process for the thinly sliced almonds, keep aside.
To the same wok, add chopped onions and fry till light brown.
Add the marinated lamb and cook until brown.
Add water, and salt to taste.
Bring it to a boil, decrease the heat to medium-low heat.
Cover and simmer for about 45 minutes, stir occasionally.
If it starts to dry up too much add a little water.

To Prepare Saffron Rice:
Wash rice in cold water, at least 3 times.
Drain well and keep aside for about 20 minutes.
In a wok, heat 3-4 tbsp ghee to medium-high, fry the rice till the rice grains look translucent, for about 10 to12 minutes.
Remove it from the heat, add salt, mix well and keep aside.

Layering the Lamb Biryani Rice:

Take a large ovenproof casserole and add a layer of one third of the rice, followed by a layer of cooked lamb about half the lamb and a few tbsp of the sauce from the lamb.

Sprinkle a third of the fried onions, raisins, fried almonds and a few drops of saffron threads that have been mixed with the milk.

Make a second layer of rice and add the rest of the lamb, a third of the fried onions, raisins, almonds, a few tbsp of the lamb sauce and a few drops of the saffron and milk.

Add the final layer, of rice and rest of the saffron and milk.

Sprinkle 3 to 4 tbsp of melted ghee on the top.

Add sufficient water, till the water level is about 1/2 inch above the top of the rice

Now cover the casserole with a tight fitting lid or heavy-duty aluminum foil.

Place the casserole in a preheated 450F oven, cook for about 45 minutes, till the rice is cooked.

With a long wooden chopstick, fluff up the rice.

Garnish it with a few sprigs of mint leaves and the rest of fried onions, raisins and almonds.