MUGLAI LAMB AND RICE DISH

Preparation Method :

• Combine the marinade ingredients in a non-metallic bowl. Add the lamb and marinate for about 8-10 hours in the fridge. Bring back to room temperature.
• Heat the oil in a non-stick saucepan. Add the whole spices and fry for about half a minute or until pungent. Add the onions and brown well.
• Add the lamb, reserve the marinade for about 5 minutes or until brown all over. Stir in the spices and salt.
• Add the marinade, the ground almonds and the water. Bring to the boil, then cover and cook for an hour or until the meat is tender. Stir occasionally and add little water if needed.
• Toss the meat in the gravy for 5 minutes to reduce any excess liquid.
• Parboil the rice in plenty of salted, boiling water for about 3-5 minutes or until just underdone.
• Drain and refresh in cold water to stop the cooking process.
• Lightly butter a medium-sized, ovenproof casserole dish with a tight-fitting lid. Spread a thin layer of gravy over the base and cover evenly with half the rice.
• Drizzle with half the saffron. Top evenly with the lamb and cover with the remaining rice. Drizzle over the saffron and dot the surface with small pieces of butter.
• Cover the dish with foil and the lid. Cook the dish for about 25-30 minutes or until the rice is done. The biryani will stay warm in the casserole dish for at least 15-20 minutes.
• Squeeze over the lemon juice, and scatter over the onions and nuts. Serve hot.