Biriani Rice

10 portions

100 g 20 g 50 g 2 10 1 g 30 g 10 g 50 g 50 g 500 g 1 l

Clarified butter Garlic, chopped Onions, chopped Cardamon seeds Pepper corn Saffron Ginger, grated Garam marsala Sultanas Almonds flakes Basmati rice Strong chicken or lamb stock

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.

Make an Indian lamb curry as per recipe but without potatos. Heat clarified butter in a sautoir. Fry the onion and garlic until golden, and ginger, cardamon. Add the prewashed rice and fry for 5 mins. Add the stock and bring to boil. Cover and braise in the oven for 20 mins. Allow to cool a little in a gratin dish. Put on a layer of lamb curry. Cover with another layer of rice. Sprinkle with sultanas and almonds. Serve with Raita Mango Chutney.

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