Ø 900 gms lean lamb, cubed
Ø 600 ml (2 ½ cups) water
Ø 4 green cardamom pods
Ø 2 black cardamom pods
Ø 10 black pepper corns
Ø 4 cloves
Ø 1 medium onion, sliced
Ø Salt to taste
Ø 450 gm(2 ¼ cups)basmati rice, washed and drained
Ø 8-10 saffron stands
Ø 2 cloves garlic, crushed
Ø 1 piece fresh ginger, 5 cm long crushed
Ø 1 piece cinnamon stick, 5 cm long
Ø 175 gm (1 cup) sultan (golden raisins) and blanched almonds, sautéed, to garnish.
In a large saucepan cook the chicken or lamb in the water with the cardamom pods, peppercorns, cloves, onion and salt until the meat is cooked. Remove the meat with a slotted spoon and keep warm. Strain the stock if you wish and return to the saucepan. Add the rice, saffron, garlic, ginger and cinnamon to the stock and bring the contents to a boil.
Quickly add the meat and stir well. Bring back to boil, reduce the flame and cover. Cook covered for about 15-20 minutes. Remove from flame and leave to stand for 5 minutes. Garnish with sultanas (golden raisins) and almonds and serve.
