Lucknow Biriani
Ingredients:
1) Should of goat / mutton
2) Between 500g and 1kg Basmati rice
3) Coriander seeds
4) Cumin seeds
5) Cardamon pods
6) Cinnamon sticks
7) Fresh ginger
8) Whole garlic
9) Chillies
10) Ghee / Clarified butter
11) Bay leaves
12) Grated coconut / Cashew nuts
13) Salt
Method:
Chop your goat or mutton shoulder into small pieces and put them on one side.
Depending on how many party guests you’re expecting, soak between 500g and a kilo of basmati rice in water for half an hour and then drain. While the rice is soaking, you can start on the spices.
Roast a desert spoon of coriander seeds and another of cumin seeds with a few cardamom pods, cloves and a very small handful of cinnamon sticks in a heavy pan. With a pestle and mortar grind together cubes of fresh ginger, a whole pod of garlic and chillies to taste, until you have a richly flavoured paste. Marinate the meat in the paste for an hour, turning it now and then so that it’s evenly covered.
Fry the cubes of meat and chilli paste in ghee (or clarified butter) in a large pan, until the meat looks brown and sealed. Add bay leaves and a cup of water and keep adding water and cooking until the meat is really tender (remember goat can be tough).
Heat cooking oil in the pan with the roasted seeds and spices, then stir in the rice until it flows easily. Pour the rice mixture onto the meat and add enough water to cover the rice, plus salt to taste. Simmer this for as long as it says on your rice packet and then let it stand for half an hour.
As a finishing touch, sprinkle your Lucknow Biriani with some grated coconut and cashew nuts (never raisins or any other dried fruit) and enjoy.