Masoor Biryani

Ingredients	Quantity
Whole masoor	¾ cup
Uncooked rice	2 cups
Onion slices	3
Chopped onion	1
Chopped tomatoes	2
Saffron	¼ tsp
Ghee	5 tbsp
Ghee	for deep frying
Salt	to taste
Paste:
Garlic cloves	4
Red chillies	7
Coriander seeds	3 tsp
Cumin seeds	½  tsp
Khas-khas	4 tsp
Ginger	1 small piece

Soak the masoor in water for at least 6 hours. Boil the rice, each grain of the cooked rice should be separate. Deep fry the slice onion in ghee to a golden brown colour. Heat three tablespoon of ghee in a vessel and fry the chopped onion for a little time. Add the paste and fry for a few minutes. Add the tomatoes and fry again for two minutes. Warm the saffron in a small vessel. Add one teaspoon of milk and rub in until the saffron dissolves. To the cooked rice, add the saffron, fried onions, salt and mix well. In a large baking bowl put two tablespoon of ghee at the bottom. Make four layers by spreading one third of the rice and then spreading half of the masoor. Next spreading a further 1/3 of the rice and finally spreading the remaining masoor and rice. Cover and bake it in hot oven at 450 degree F for 20 minutes. Empty the bowl upside down on a big serving plate just before serving. Serve hot.

Lamb Biryani

Ingredients	Quantity
Saffron strands – pounded	½ tsp
Boiling milk	25ml
Ghee or unsalted butter	75gms
Cassia bark or cinnamon stick (5 cm)	1 piece
Green cardamom pods – split the top of each pod to release flavour	8
Cloves	8
Black pepper corns	10 to 12
Bay leaves	3
Large onion – finely sliced	1
Garlic paste	1 tbsp
Ginger paste	1 tbsp
Ground cumin	1 tbsp
Ground coriander	1 tbsp
Salt	¼ tsp or to taste
Natural yoghurt	125gms
Boned leg of lamb – cut into 5cm cubes	1 kg
Basmati rice – washed and drained	450gms
Almonds – toasted flaked

Soak the pounded saffron in the hot milk and set aside.

In a heavy-based saucepan (large enough to hold the meat and rice together), melt the ghee or butter over a low heat and sizzle the cassia or cinnamon, cardamoms, cloves, peppercorns and bay leaves for 15-20 seconds.

Add the onions and increase the heat to medium. Stir and fry the onions for 4-5 minutes. Add garlic and ginger, stir and cook for a further 2-3 minutes, then add the spices and chilli.

Stir and cook for 12 minutes. Add the salt, yoghurt, meat and half the saffron milk. Stir to distribute well and switch off the stove.

Put the rice in a pan with plenty of hot water and 2tsp salt. Bring to the boil for 1 minute. Drain the rice and pile it on top of the meat. Drizzle the remaining saffron milk on the rice.

Soak a large piece of grease-proof paper and squeeze out the water.

Spread this on top of the rice. Now soak a clean tea towel, squeeze out the water and spread it on top of the grease-proof paper. Put the lid on the pan.

Now seal the top of the saucepan with a large piece of kitchen foil so that no steam can escape. Place the pan over a very low heat and cook for 1 hour.

Use a heat diffuser if necessary and do not peep during cooking! Remove the biryani from the heat and allow to stand for 15 minutes.

Stir it gently with a fork to mix the meat and the rice and serve immediately, garnished with the toasted flaked almonds.

Kheema Biryani (Saffron Rice With Ground Lamb)

Ingredients	Quantity
Saffron threads	¼ tsp
Boiling water	3 tbsp
Imported basmathi  rice or uncooked long grain rice	2 cups
Salt	2 tsp
Ghee	½ cup
Onion – finely chopped	½ cup
Cumin seeds	¼ cup
Turmeric	½ tsp
Lean ground lamb	1 pound
Fresh coriander – finely chopped	¼ cup
Fennel seeds	½ tsp
Chicken stock	1 ½ cups

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.

Fluff the rice with a fork and serve the biryani directly from the casserole, or mound it in a heated platter or bowl.