BIRYANI rice with stewing VEAL CUBES

Preparation

1. Prepare the yogurt marinade by mixing together all the ingredients.
2. Marinate veal cubes for at-least 5-6 hours or overnight for best results.
3. Wash 2 cups of basmati rice in running water and soak for 2-3 hours. After soaking, squeeze out the water from the rice and set aside.
4. Heat oil in a pot over high heat, add marinated veal and cook for 5 minutes until cubes have browned.
5. Add tomatoes to pot and mix well. Cook 5 minutes until tomatoes have softned.
6. Add 1 cup of water to the pot, cover and cook on low heat for 1h30 or until meat is fork tender.
7. While the meat is cooking take the rice that was set aside and add it to 8 cups of boiling water mixed with lemon juice and salt. Stir rice once and cook on medium high heat for 8-10 minutes or 3/4 cooked.
8. Preheat the oven to 350˚F (175˚C).
9. In an oven safe pot, layer half of the cooked rice and all of the veal mixture, add lemon slices, mint, cilantro & crushed fried onions. Top with the remaining rice.
10. Cover the pot, turn off the pre heated oven and leave the pot in the oven for about 30 minutes.
11. Remove the pot from the oven, mix the rice and serve.