Biryani Saffron Rice with Lamb

1. Bring 1/2 liter of water, salt and saffron to a boil. Add long grain rice and simmer uncovered for 8-ten minutes. Remove peel from garlic and ginger and chop finely. Rinse and dry meat and cut into cubes. Heat oil. Fry meat in batches until browned all over.

2 . Briefly fry ginger, cumin, garlic and cardamom. Season with cloves, chili, salt and nutmeg. Add cinnamon. Extinguish with 200 ml water. Add clear soup and bring to a boil. Stir in yogurt and milk and simmer for about 15 min.

3. Put half of the long grain rice in an ovenproof dish. Spread meat evenly with stock on top. Put the rest of the long grain rice on top. Cover and steam in hot oven E-kitchen stove: 200 °C / convection oven: 175 °C /gas: level 3 for about 20 min. Clean the spring onions, rinse and cut into rings. 4.

Halve cashew nuts and pistachios. Roast with almonds and raisins in 1 tsp hot fat. Remove and cool. Add 1 tsp fat to frying pan, sauté spring onions for 1-2 min until soft.

Arrange biryani, sprinkle with spring onions and nut mixture.

Tip: Use a regular or light yogurt yes as needed!

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