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Lamb Biryani Rice

by Faiz on November 08, 2000 at 21:23:15:



Lamb Biryani Rice


1/2 cup plain yogurt

2 cloves garlic, minced

1/8 teaspoon cayenne

1/2 teaspoon ground cumin

1/4 teaspoon fresh-ground black pepper

1 3/4 teaspoons salt

1 pound boneless lamb, cut into 1/2-inch cubes

3 tablespoons butter

1 onion, cut into thin slices

1/4 teaspoon ground cardamom or ground coriander

1/4 teaspoon turmeric

5 cloves

1 cinnamon stick, broken in half

1 1/2 cups long-grain rice, preferably basmati

2 3/4 cups water

1/3 cup raisins

1/3 cup chopped cashew nuts

In a medium bowl, combine the yogurt with the garlic, cayenne, cumin, black pepper, and 1/2 teaspoon of the salt. Stir in the lamb.


In a large saucepan, melt the butter over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the cardamom, turmeric, cloves, cinnamon, rice, and the remaining 1 1/4 teaspoons salt. Cook, stirring, for 1 minute.


Add the lamb mixture to the pan. Stir in the water and raisins. Bring to a simmer. Cover and simmer until the rice and lamb are almost done, about 20 minutes. Remove from the heat. Let stand, covered, until the rice and lamb are just done, about 5 minutes. Stir in the cashews


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