Ingredients:
Pulav Rice (Basumathi) - 1 kilo
Meat - 1 kilo
Onions - 1/4 kilo
Garlic - 35 gms 3 full ones
Ginger - 50 gms 2 inch piece 2
Tomatoes - 1/4 kilo
Curds - 1/4 Litre (1 Glass)
Green Chillies - 4
Cinnamon - 1 Inch piece
Cloves - 4
Cardamom - 4
Chilli powder - 3 Tablespoon
Salt - To taste
Coriander Leaves - 1 Bunch
Mint (Pudhina) Leaves - 1 Bunch
Kesari Powder (Orange Kesari) - 1 Teaspoon
Saffron - 1/2 Teaspoon
il or Ghee - 1/2 Cup
Lime Juice - Juice of 1 big lim
Method:
Grind garlic, onion, and ginger separately.
Cut onions and tomatoes.
Clean meat and cut into pieces.Soak rice.
Heat oil in a heavy bottom vessel, add cinnamon, caradmom, cloves.
Then add cut onions, cook till the onions are well browned.
Then add ground garlic and onions.
Add a little coriander leaves, fry for a few minutes.
Then add ground green chillies, mint leaves and add the curds, tomatoes, chilly powder, ground ginger and fry well.
Then add the meat and fry well.
Add 2 glasses of water and cook till meat is cooked well, add remaining coriander and mint leaves and lime juice, cover and cook.Cook the soaked Basumathi rice for 10 minutes.
Then take a vessel, put one layer of meat, then one layer of cooked rice.
Repeat till all the rice is layered with the meat gravy.
Mix saffron in a little milk, and kesari powder and pour on the rice enenly. Cover put on low fire and put burning charcoal on top.
Serve after 10 minutes.
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