Chicken Or Lamb Biryani

FOR THE MEAT

2 1/2 lb 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.