Biryani (Fancy Rice Casserole)

Biryani comes from the tradition of rich elaborate cuisine of the Mughals, Bombay (India). Makes 6 servings.

1 lb boneless meat (chicken/lamb), cut in 1 inch strips
2 cups rice, washed and drained
5 cloves garlic
1 inch piece of ginger
5 dried red chilies
2 medium onions, sliced into rings
2 medium tomatoes, diced
5 mint leaves
pinch of saffron (optional)
3 large potatoes, peeled and diced
1/2 teaspoon turmeric powder
3 tablespoon butter
3 pods cardamoms
3 cloves
2 inch stick of cinnamon
salt to taste

Make a paste of the garlic, ginger and chilies in a food processor.

Saute the onions in the butter until golden brown, about 5-7 minutes. Remove the onions, and put them aside. Put the ginger-garlic-chili paste into the same pan used above and saute for 3-4 minutes. Add the meat and saute. Lamb should be sauted for about 7-8 minutes, while the chicken will take about 4-5 minutes. The meat should be about half cooked at the end of this step Add chopped tomatoes, cloves, cinnamon, cardamoms, turmeric, mint leaves and salt and saute for 2 minutes. Add a little water and cook until the meat is almost cooked. Now add the rice and potatoes. Add the rest of the water and simmer covered, on a very low flame for 15-20 minutes, until the rice is cooked. Serve hot, garnished with the fried onions.