"Traditional, Pakistani-style lamb biryani, taste-tested by my mother-in-law who is a wonderful cook and picky eater - especially when it comes to traditional dishes! You'll love the amazing frangrence and sweet, savory taste!"
·Rinse rice (@ 3 times or until water runs clear) and let soak in cold water. Set aside.
·Wash meat and let sit in colander to drain any remaining liquid.
·Dissolve saffron in milk or water and set aside.
·Melt ½ cup butter in large saucepan and add the onions, ginger & garlic. Sauté on medium heat, about 5 minutes, until onions are translucent but not brown.
·Add the cumin, pepper & peppercorns, coriander, cloves, cardamom seeds, cinnamon sticks, nutmeg, mace, and turmeric. Sauté on medium heat for 2-3 minutes.
·Add the meat and sauté about 10 minutes (exterior should be fully seared and not be pink).
·Add the yogurt, dried plum (or apricot), raisins, bay leaves, ½ the almonds, and 2 tsps of salt.
·Add chicken stock. Gently boil. Cover and let simmer 35–40 mins., until meat is fully cooked.
·Turn off heat. Remove cinnamon sticks and bay leaves. Replace lid to keep warm. Set aside.
·Preheat oven to 350 F, and pour 2 tblsp melted butter into large, oven-proof, cooking pot.
·Drain rice in colander. Boil 12 cups water in large saucepan. Add rice and remaining salt. Boil on med/high heat exactly 5 minutes. Drain and set aside. Tip: Rice will be slightly stiff but will soften as it bakes.
·Spoon 1/3 rice into the buttered pot. Sprinkle 1/3 saffron water/milk over the rice. With slotted utensil, spoon half the meat mixture over the rice. Repeat this process ending with rice and saffron water/milk. Pour the remaining juice from the meat mixture over the top. Sprinkle with pistachios, remaining almonds, and butter. Cover tightly and bake about 30 minutes until all liquid is absorbed. If rice is too stiff, sprinkle with 3-5 tblsp water, re-cover, and continue cooking 5-10 more minutes. This dish is best when served fresh from the oven!