Sufra Dayma: Biryani Rice and Veal By Moushira Abdel-Malek Serves 4-6 Ingredients: 1 kg boneless veal (cubed) 2 cups basmati rice (washed, drained) 1 onion (finely chopped) 2 cloves garlic (crushed) 2 dried lemons (quartered) Juice of 1/2 kg tomatoes Butter + oil Salt + pepper + allspice + 4 cinnamon sticks + 2 cardamom pods (ground) + cumin + grated nutmeg + turmeric + coriander Method: In a large cooking pan, heat butter and oil. Stir veal cubes until golden. Remove with slotted spatula over kitchen paper towels. Add onion to pan. Stir until translucent. Add garlic and stir until fragrant. Add veal back. Stir, then add lemon and all seasoning. Stir over medium heat until aromatic. Add tomato juice. Cover and leave to cook over low heat. When half cooked, measure liquid released and add boiling water to measure three cups altogether. Add rice. Bring to the boil, covered. Allow to cook over a simmering ring, over lowest heat possible. When veal is done and rice is cooked, stir, remove from heat and allow to set for 5-10 minutes, then serve. N.B.: You can substitute veal for chicken pieces, on the bone and skin.
