Biryani
indian, sauce
6 tablespoon butter
1/2 cup almonds
1/2 cup cashews
1/2 cup raisins
3/4 cup 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.
Yield: 6 servings