Submitted by : Chef Noor

Ingredients :

2 1/2 cup basmati rice
1/4 cup cooking oil
8 whole cloves
4 black cardamom pods
4 cinamon sticks
1 tablespoon ginger paste
1 tablespoon garlic paste
4 larrge onion sliced
1/4 cup chopped fresh coriender leaves
3 tablespoon chopped fresh mint leaves
1 pound lamb chops or u can use chicken or mutton
Salt to taste
4 green chilies halved lengthwise
2 teaspoon ground red pepper
2 tablespoon plain yogurt
2 tablespoon lemon juice
7 1/2 cup water
1 teaspoon salt
1 tablespoon vegetable oil
1 onion sliced
1/2 teaspoon saffron
2 tablespoon warm milk

Method :

  • Place the basmati rice in a large container and cover with several inches of cool water let stand 30 minutes then drain.
  • Heat 1/4 cup oil in a large skillet over medium heat,fry cloves,cardamom pods and cinamon sticks in oil for 1 minute until fragrant.
  • Add onions cook until onions are lightly browned for about 5 minutes.
  • Stir the ginger and garlic paste into onion mixture cook for1-2minutes until fragrant. Sprinkle mint and cilantro over mixture and cook 1minute more.
  • Add lamb chops or chicken to skillet season with salt cook for 20 minutes until meat begins to brown.
  • Add tomatoes, green chili and ground red pepper into mixture continue cooking until oil begins to separate from gravy.
  • Add yogurt and lemon juice cover the skillet and cook for 15 minutes until meat is tender. Add water as needed to keep the mixture getting too dry.
  • Bring the rice,7 1/2 cup water and salt to a boil in a saucepan until the rice is nearly done yet a little chewy for about 10-15 minutes. Drain the extra water.
  • Heat 4-5 tablespoon oil in a small skillet fry the sliced onion in the hot oil until crisp and lightly browned.
  • Layer about half rice in bottom of a deep pot with lid. Spoon the meat masala over the rice spread fried onion , sliced lemon and mint leaves then layer with remaining rice.
  • Stir the saffron and warm milk togather and pour over the top layer of rice. Cover the pot with lid and place it over low heat for 10-15 minutes then remove from heat and dish out. Serve with zeera raita.
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