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Ingredients
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Quantity
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|
Saffron threads
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¼ tsp
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|
Boiling water
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3 tbsp
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|
Imported basmathi rice or uncooked long grain rice
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2 cups
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|
Salt
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2 tsp
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Ghee
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½ cup
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Onion – finely chopped
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½ cup
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Cumin seeds
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¼ cup
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Turmeric
|
½ tsp
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Lean ground lamb
|
1 pound
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Fresh coriander – finely chopped
|
¼ cup
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Fennel seeds
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½ tsp
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|
Chicken stock
|
1 ½ cups
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Pour the rice in to a sieve or colander set in a large pot of cold
water, and rub the grains lightly between your fingers to remove all surface
starch. Changing the water 4 or 5 times, wash the rice until the water remains
absolutely clear. Drain the rice thoroughly.
Preheat the oven to 350F. Drop the saffron threads into a small
bowl or cup, pour in the boiling water and let them soak for at least 10
minutes.
Meanwhile, bring 2 cups of water to a boil in a heavy 2- to
3-quart saucepan. Stirring constantly, pour in the rice in a slow, thin stream,
add 1 teaspoon of the salt and cook briskly, uncovered, over moderate heat for
l0 minutes. Strain the rice in a sieve or colander and set it aside.
In a heavy 10- to l2-inch skillet, heat ¼ cup of the glee over
high heat until a drop of water flicked into it splutters instantly. Add the
onions, cumin seeds and the remaining teaspoon of salt and, stirring
constantly, fry the mixture for 3 or 4 minutes, or until the onions are soft
and transparent but not brown. Watch carefully for any sign of burning and regulate
the heat accordingly. Add the ground cumin and turmeric, stir for 1 minute
longer, then add the lamb. Turning and mashing it frequently with the back of
the spoon to break up any lumps, fry the lamb for about 10 minutes, until all
traces of pink disappear. Remove the skillet from the heat and stir in the
fresh coriander.
Heat the remaining ¼ cup of glee in a heavy 3- to 4-quart
casserole equipped with a tightly fitting lid. Stir in the fennel seeds and
rice and, when they are evenly coated with the glee, remove the casserole from
the heat. Ladle about two thirds of the rice mixture into a bowl and spread the
remaining rice evenly over the bottom of the casserole. Pour in about half of the
saffron and its soaking liquid and add half the lamb mixture.
Spread about half of the reserved rice over the lamb, add the
remaining meat and then add the remaining rice mixture. Dribble the remaining
saffron and soaking liquid evenly over the top. Add the chicken stock, pouring
it down the side of the casserole, and bring to a boil over high heat.
Cover the casserole with a sheet of foil, crimping the edges to
hold it firmly in place. Set the lid securely on top of the foil and bake in
the middle of the oven for 25 minutes, or until the rice is tender and has
absorbed all the liquid in the casserole.
