Biriani

Ingredients

• 2 pound lamb or beef
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 3 cups chopped onions
• 2 teaspoons salt
• 1 teaspoon cayenne
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon dried, crushed fennel
• 3 cardamon seeds, crushed
• 1/2 teaspoon cinnamon
• 1/2 to 1 cup water
• 2 tomatoes peeled and sliced
• 4 cups water
• 2 cups rice
• 1/2 inch strand saffron, crushed
• 1 tablespoon butter

Instructions

Cut the meat into bite sie pieces and set aside.

Heat the oil in a skillet and saute the garlic and onion until the onion starts to wilt, about 2 minutes.

Place the meat in a large, heavy casserole and add the sauteed mixture, 1 teaspoon salt, cayenne, ginger, fennel, cardamon, cinnamon, 1.2 cup water, and layer the tomatoes on top.  Cover and simmer over a ver low heat for 30 minutes, or until the meat is nearly cooked.

Bring the 4 cups of water to a boil, add the rice, saffron, and the remaining 1 teaspoon salt.  Cover, reduce the heat to a simmer, and cook for 20 minutes.  When the rice is don stir in butter.

Preheat the over to 250 degrees F.

Grease the bottom of a large, heavy casserole with a little oil, and 1/3 of the rice, 1/2 of the meat mixture, 1/3 of the rice, the remaining meat mixture, and top with the remaining rice.  Sprinkle the top with water.  Cover tightly and place the casserole in the oven.  Bake slowly for 1 1/2 hours, checking to see that there is always a little moinsture in the casserole; sprinkle with more water, if necessary.