LAMB BIRYANI

Preparation Method :

• Take the lamb off the bone and cut into bite-sized pieces. Reserve the bones. Heat the margarine in a pan.
• Fry the lamb to brown on all sides. Remove from the pan and put to one side.
• Fry the cardamoms, cloves and cinnamon stick in the same pan for 2 minutes, being careful not to burn them.
• Add the garlic, ginger and onion and continue to cook for 5 minutes. Stir in half the quantity of nuts and all of the sultanas.
• Return the meat to the pan. Season very well with salt and black pepper.
• Lay a piece of wet greaseproof paper in the base of a steamer compartment, and arrange the meat mixture on top.
• Wash the rice and put in a saucepan with the lamb bones and the water.
• Bring to the boil, cover the steamer and steam the meat over the rice for 12 to 15 minutes.
• Meanwhile, mix the saffron or food coloring with the milk.
• Remove the bones from the rice. Season very well with salt and pepper.
• Place the rice on top of the meat, piling it up in the shape of a hill.
• Make a deep hole in the centre with the long handle of a wooden spoon. Dribble the saffron milk over the sides of the hill.
• Cover again and steam over boiling water for 1 hour. Check the liquid level frequently and add more boiling water if necessary.
• To serve, transfer the rice mixture to a warmed serving dish, remove the cinnamon stick and mix gently.
• Garnish with sliced egg and tomatoes.