Title: Biryani
Categories: Vegetable Ethnic
Yield: 6 Servings
| 6 | tb | Butter |
| 1/2 | c | Almonds |
| 1/2 | c | Cashews |
| 1/2 | c | Raisins |
| 3/4 | c | Chicken stock |
Heat 4 tablespoons of butter in a heavy frying pan and saute almonds,
cashews and raisins for about 2 minutes. Stir nut mixture into Saffron
Rice. To Serve: Spread 1/3 of saffron rice mixture evenly in ovenproof
dish. Spread 1/2 meat mixture over rice. Repeat once again and finish with
final 1/3 of rice. Half an hour before serving, heat chicken stock, add
remaining butter to stock and pour over rice and meat dish. cover and bake
in oven preheated to 350 degrees for 20 - 25 minutes or until all liquid is
absorbed. Serve trimmed with tomato slices, green pepper rings and fresh
coriander. From The Gazette, 91/01/30.