Biryani

Directions

Heat 4 tablespoons of butter in a heavy frying pan and sauté almonds, cashews and raisins for about 2 minutes.

Stir nut mixture into Saffron Rice.

TO SERVE: Spread ⅓ of saffron rice mixture evenly in ovenproof dish.

Spread ½ meat mixture over rice.

Repeat once again and finish with final ⅓ 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℉ (180℃) F for 20 -25 minutes or until all liquid is absorbed.

Serve trimmed with tomato slices, green pepper rings and fresh coriander.