Nasi Biryani

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Nasi Biryani is typically served up on especial occasions, such as as weddings and festivals. Learn how to make/prepare Nasi Beriani by following this comfortable recipe.
   
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Nasi Biryani Recipe • 2 lb Lamb or chicken, cut down into clean large chunks
• 2 Cups plain yoghurt
• 2 Cups basmati rice
• 2-3 tbsp Chili powder
• 1 Large onion, fine 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 butter
• Salt to taste

For Marinade:
• 2 Medium onions, chopped up
• 2 tablespoon Poppy seeds
• 1 Sprig freshly mint leaves
• 4 Green cardamoms seeds
• 4 Cloves
• 6 Cloves garlic
• 1 Inch cinnamon stick, broken off 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 yoghourt and chilli powder with the ground paste, mix well.
Add this with meat, coat well
Marinate meat for about 2 hours, best nightlong in the refrigerator.

To Prepare Lamb:
Heat wok, and add 3-4 tbsp ghee.
Fry the thinly chopped up onions until light golden brown.
Remove, drain on paper towels.
Apply the same process for the thinly chopped up almonds, keep aside.
To the same wok, add chopped up onions and fry until light brown.
Add the marinaded lamb and cook until brown.
Add water, and table salt to taste.
Bring it to a boil, drop-off the heat up to medium-low heat.
Cover and simmer for about 45 minutes, stir occasionally.
If it begins to dry aside up also much add a little water.

To Prepare Saffron Rice:
Wash rice in ice-cold water, at minimum 3 times.
Drain well and keep aside for about 20 minutes.
In a wok, heat up 3-4 tbsp butter to medium-high, fry the rice until 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 3rd of the rice, followed by a layer of cooked lamb about one-half the lamb and a few tbsp of the sauce from the lamb.
Sprinkle a 3rd of the deep-fried onions, raisins, deep-fried almonds and a few drops of saffron threads that have been combined with the milk.
Make a second layer of rice and add the remain of the lamb, a 3rd of the deep-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 remain of the saffron and milk.
Sprinkle 3 to 4 tbsp of melted down butter on the top.
Add enough water, until 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, until the rice is cooked.
With a longish wooden chopstick, fluff up the rice.
Garnish it with a few sprigs of mint leaves and the remain of deep-fried onions, raisins and almonds.
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