RECIPE
Ingredients :
500 g Basmati rice
1kg boneless mutton/lamb/chicken, cut into chunky pieces
1 large onion, sliced
¾ cup golden fried sliced onion
6 garlic cloves, crushed
½ cup yogurt, beaten
1 can chopped tomatoes
½ cup cashew nuts (optional)
3 Tbsp Red chilli powder or 6 red fresh chillies
2 fresh green chillies, chopped
1 Tbsp coriander powder
4 Tbsp garam masala powder
1 tsp ground nutmeg
1 tsp ground mace
1 Tbsp turmeric powder
1 Tbsp saffron, dissolved in ½ cup hot milk
2 Tbsp rose water
juice of 1 lemon
salt
½ cup oil
50g ghee
a handful of fresh coriander or mint, chopped
Whole spices :
4 bay leaves
10 green whole cardamom
6 black whole cardamom
2 Tbsp black cumin seeds
10 cloves
2 x 2″ cinnamon sticks
Method :
- Mix well salt, ½ of the red chilli powder, ½ of chopped ginger and chopped garlic, 1 tsp garam masala powder, ½ of turmeric powder and all the yogurt and marinate meat pieces for 2 hours
- Wash and soak rice in water for about 30 minutes … heat 1 Tsp oil and crackle half of the whole spices in the heated oil … add rice and fry for a minute then add enough water and salt to taste and cook rice until ¾ done… set aside to cool … discard whole garam masala
- Make a fine paste with remainder of red chilli and the cashew nuts
- Heat oil in a thick bottom pan … add remaining whole garam masala and let it crackle then add sliced onions and sauté until light golden brown and then red chilli & cashew paste for 5 minutes … add in remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, garam masala powder fry for 1 minutes … add canned chopped tomatoes and cook for about 5 minutes then add in the marinated meat, bring to a boil and reduce heat and simmer until meat is tender
- Dissolve saffron in warm milk and set aside
- Take a heat proof pot and brush base of pot with ghee and lay the rest of the bay leaves … spread alternate layers of rice and meat … sprinkling saffron dissolved in milk, golden fried onions, chopped green chillies, lemon juice and dot with ghee in between layers and finish with a rice layer on top, sprinkled with saffron milk, golden fried onions, rose water and dot with ghee
- Cover and cook in a pre-heated oven for 20 minutes and garnish with chopped coriander/mint … you may also garnish with sliced hard-boiled eggs and some cashew nuts … serve hot with some of the meat curry/gravy on the side