Nasi Biryani Recipe

• 2 lb Lamb or chicken, cut into fairly large chunks
• 2 Cups plain yoghurt
• 2 Cups basmati rice
• 2-3 tbsp Chili powder
• 1 Large onion, finely chopped
• 2 Large onions, thinly sliced
• 1/2 Cup almonds, thinly sliced
• A few saffron threads
• 4 tbsp Golden raisins
• 2 tbsp Warm milk
• 2 Cups water
• 1 Cup ghee
• Salt to taste
  
  For Marinade:
• 2 Medium onions, sliced
• 2 tsp Poppy seeds
• 1 Sprig fresh mint leaves
• 4 Green cardamoms seeds
• 4 Cloves
• 6 Cloves garlic
• 1 Inch cinnamon stick, broken up
• 4 Inch ginger, sliced

• To Marinade:
• Grind cloves, poppy seeds, cinnamon stick, cardamoms, onions, ginger, mint leaves and garlic to make a fine paste.
• Combine yoghurt and chili powder with the ground paste, mix well.
• Add this with meat, coat well
• Marinate meat for about 2 hours, best overnight in the refrigerator.
  
  To Prepare Lamb:
• Heat wok, and add 3-4 tbsp ghee.
• Fry the thinly sliced onions until light golden brown.
• Remove, drain on paper towels.
• Apply the same process for the thinly sliced almonds, keep aside.
• To the same wok, add chopped onions and fry till light brown.
• Add the marinated lamb and cook until brown.
• Add water, and salt to taste.
• Bring it to a boil, decrease the heat to medium-low heat.
• Cover and simmer for about 45 minutes, stir occasionally.
• If it starts to dry up too much add a little water.
  
  To Prepare Saffron Rice:
• Wash rice in cold water, at least 3 times.
• Drain well and keep aside for about 20 minutes.
• In a wok, heat 3-4 tbsp ghee to medium-high, fry the rice till the rice grains look translucent, for about 10 to12 minutes.
• Remove it from the heat, add salt, mix well and keep aside.
  
  Layering the Lamb Biryani Rice:
• Take a large ovenproof casserole and add a layer of one third of the rice, followed by a layer of cooked lamb about half the lamb and a few tbsp of the sauce from the lamb.
• Sprinkle a third of the fried onions, raisins, fried almonds and a few drops of saffron threads that have been mixed with the milk.
• Make a second layer of rice and add the rest of the lamb, a third of the fried onions, raisins, almonds, a few tbsp of the lamb sauce and a few drops of the saffron and milk.
• Add the final layer, of rice and rest of the saffron and milk.
• Sprinkle 3 to 4 tbsp of melted ghee on the top.
• Add sufficient water, till the water level is about 1/2 inch above the top of the rice
• Now cover the casserole with a tight fitting lid or heavy-duty aluminum foil.
• Place the casserole in a preheated 450F oven, cook for about 45 minutes, till the rice is cooked.
• With a long wooden chopstick, fluff up the rice.
• Garnish it with a few sprigs of mint leaves and the rest of fried onions, raisins and almonds.