Lamb Biryani [7/25/2007]

1 1/2 pounds lamb, cubed or ground
l cup yogurt
4 tblsp. clarified butter
2 medium onions, chopped fine
l tsp. grated ginger
2 cloves garlic, crushed
2 tblsp. minced green pepper
1/4 tsp. crushed black pepper
3 tblsp. grated unsweetened coconut
2 tblsp. ground coriander
1 tsp. chili powder
1 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1/4 tsp. ground cardamom

3 tblsp. clarified butter
1 small onion, sliced
2 cloves
2 whole cardamoms
1 inch stick of cinnamon
1 1/2 cups long-grain rice
1 tsp. salt
3 cups water

1 tblsp. rose water

2 hard-cooked eggs, sliced

Meat: Combine lamb cubes with 1/2 cup yogurt and set aside. Melt butter and fry the onions until golden. Add ginger, garlic, green pepper, coconut, coriander, chili powder, and salt. Fry for 2-3 minutes. Add lamb cubes and brown them adding more butter, if necessary. Add remaining 1/2 cup yogurt and 1/4 cup water. Simmer until lamb is very tender and not much gravy remains. When done, sprinkle with ground cloves, cinnamon, cardamom, and black pepper.

Rice: Heat butter and brown the onion. Add whole cloves, cardamoms, cinnamon stick, and fry for 1 minute or 2. Add rice and fry another 2 mins. Bring water to a boil. Add salt and fried rice. Cover and steam until done.

Biryani: Butter a casserole. Alternate layers of lamb and rice, ending with a layer of rice. Sprinkle top with rose water. Cover and place in a 200 degree oven for l5 minutes. Serve garnished with hard-cooked eggs.