Categories: Rice, Stuffings 
      Yield: 1 serving 
  
--------------------------------FOR THE MEAT-------------------------------- 
  2 1/2 lb Lamb or chicken 
      1 ts Coriander powder 
    1/2 ts Ground cloves 
      1 ts Cumin powder 
    1/4 ts Black pepper, ground 
      1 ts Chili powder (cayenne) 
    1/2 ts Ground cinnamon 
    1/2 ts Cardamom powder 
    1/2 pt Yogurt 
      1 ea Juice of on lemon 
      3 cl Garlic 
           Salt to taste 
           1" fresh ginger (or 1 ts 
           Ground ginger) 
      4 ea Large onions 
      8 oz Oil (canola preferable) 
 
--------------------------------FOR THE RICE-------------------------------- 
  1 1/2 lb Rice 
      5 ea Bay leaves 
      6 ea Green cardamoms (may 
           Substitute 
           Black) 
     10 ea Whole cloves 
      4 ea Small cinnamon sticks 
     10 ea Black peppercorns 
      4 ts Salt 
    1/2 ts Saffron strands 
      2 ts Milk 
  
  Wash meat and cut into 1-inch cubes; place in bowl with ground spices, 
  yogurt, lemon juice, finely chopped garlic and salt. If fresh ginger is 
  used, chop finely and add to meat. Slice the onions finely and fry them in 
  the oil until crisp and golden brown. Remove onions and put two-thirds into 
  the meat mixture.. 
   
  Soak the rice for one hour before cooking. Fill large pan 3/4 full with 
  water. Put rice spices and salt into the water and bring to a boil. Add the 
  rice and remove from heat after six minutes. Drain thoroughly without 
  rinsing and spread onto a large flat dish to cool. 
   
  Mix saffron in hot milk. In a large pan, put in the meat and yogurt mixture 
  and cover with the rice; pour in the spiced oil from the onions and the 
  saffron/milk mixture. 
   
  Bring to a boil, then put in the oven for 1 hour or more. After 30 minutes, 
  reduce heat. Stir before serving and sprinkle remaining fried onions top.