Indian Biryani
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- 1 kg lamb cut into cubes
- 8 tablespoons oil
- 8 cardamom seeds
- 1 teaspoon ginger powder
- 1 teaspoon fennel powder
- 4 cloves crushed garlic
- 4 tablespoons raisins
- 4 tablespoons of sliced almonds
- 1 stick cinnamon
- 12 cloves
- 1 large minced onion
- 1/2 teaspoon curry powder
- Juice of 1 lime
- 300 grams of plain yogurt
- Salt and pepper


Put 6 tablespoons of oil in a hot casserole, stir fry a few seconds, turning, cinnamon, cardamom, cloves.

Without ceasing to turn, stir fry meat, then gradually incorporate the natural yoghurt. Add water, salt and pepper.

Cover, simmer 40 minutes.
Meanwhile, fill the 2 / 3 a saucepan, bring to boil, add rice, a little salt and pepper, boil 3 minutes.

Put remaining oil in casserole, have successively rice, curry, lamb. Add the lime juice, place 1 sheet of aluminum and put the lid. And cook.