Preparation time: 5 minutes
Cooking time: 1 hour 40 minutes
To serve: 6-8

You will need

2 lb. meat
2 large onions, finely sliced
2 bay leaves
4 peppercorns
4 cloves
1 stick cinnamon
3 pints (U.S. 7 1/2 cups) water
salt to taste
4 oz. butter
2 oz. almonds
1 lb. rice
2 oz. raisins
pinch saffron (optional)
1 teaspoon milk

Cut the meat into 2-inch pieces. Put half the sliced onions, the meat, and spices tied in a muslin cloth (bay leaves, peppercorns, cloves and cinnamon) in a saucepan with the water and bring to the boil. Simmer gently until the meat is tender. Add salt to taste. Lift the meat from the liquid, remove muslin and spices, and keep aside. Strain the liquid reserving 2 pints (U.S. 5 cups). If not 2 pints, add water to make it up to this quantity. In a large saucepan heat the butter and fry the rest of the sliced onions and almonds a golden brown. Take out and keep warm. Put the mean in the hot fat and fry gently till the meat is dry. Remove meat to a plate. In the same fat fry the rice for 5 minutes, add the raisins and fry for another minute. Now add the 2 pints (U.S. 5 cups) stock and bring to a boil. Simmer, covered, till water is absorbed. Turn into a fireproof dish, add the meat and saffron soaked in the milk, cover, and put in a slow oven (290° F. or Gas Mark 1) for 20 minutes till rice is cooked. Serve garnished with fried onions and almonds.

© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968