Buriani

Ingredients

1 measure buriani-rice

2 lb. lean mutton

¼ lb. ghee

¼ lb. red onions (sliced)

2 inch piece cinnamon

6 cardamoms (powdered)

6 cloves

2 inch piece rampa

½ stem lemon-grass

salt

a little diluted Spanish saffron

Procedure

Cut the mutton in about 2-inch squares and put them into a saucepan. Pour in a sufficient quantity of boiling water to cover the meat and let it simmer until the mutton is cooked but not too tender. Melt the ghee in a saucepan and when very hot put in the rampa and lemon-grass and one-third of the onions and stir until the onions are fried. Then turn in the rice well washed and stir for a few minutes. Add the mutton and the stock (add boiling water , if the stock is not sufficient for boiling the rice) and the rest of the ingredients, except the cardamoms and saffron, and boil until the rice is cooked. Mix in the cardamoms when the rice is half-cooked. When the rice is ready, take a small portion of it separately and mix with it the saffron which both colours and flavours. Then mix the coloured rice together with the other and dish it out neatly.