SET ONE
1 pound chicken/lamb, medium-sized pieces
1 teaspoon red chili powder
1 cup yogurt
2 bay leaves
4 whole clove
1 stick cinnamon stick (2 inch)
4 cardamom
1/4 teaspoon black pepper powder
1/4 teaspoon cumin seed powder
1/4 teaspoon shajeera
1 pinch saffron
2 teaspoons butter
10 mint leaves, crushed into a paste
Salt, to taste
SET TWO
2 cups basmati rice
8 cups water
SET THREE
1 stick cinnamon stick (1 inch)
2 cardamom
2 whole clove
1 teaspoon dried pomegranate seeds (anar dhana)
1 teaspoon coriander seeds
Servings: 4
1. Powder Set 3 and keep aside.
2. In a skillet heat butter and add cloves, cinnamon, cardamom, bay leaves, and fry for one minute on medium heat. Next add black pepper powder, cumin seed powder and fry for one minute.
3. Now add yogurt, red chili powder, meat pieces and powdered Set 3 and fry for five minutes on high heat. Reduce heat to low, add half cup of water, cover tightly and let cook until liquid evaporates. Now add mint leaves paste, stir, remove from heat and keep aside.
4. Wash basmati rice, add 8 cups of water and let soak for 15 minutes. Later, add 1 teaspoon salt, 1 teaspoon oil and cook on medium heat until the rice is more than half done. Now add 1 cup cold water, remove from heat and drain water completely from pot. Cover well and keep aside.
5. In a deep, wide skillet (preferably nonstick) heat a teaspoon of butter and when the butter is melted remove from heat. Spread in a layer half of the previously cooked rice. On top of this spread the meat curry in a thin layer. Spread the remaining rice on top of the meat curry.
6. Spread the remaining meat curry over the rice. Cover tightly and put the skillet back on low heat. Let cook for 12-15 minutes without letting any air escape.
Preparation Time: 1 hour
Notes: Always serve this dish hot. It's very important that the meat curry is made first and then kept aside, because the rice and curry must be combined immediately after the rice is cooked.
Cuisine: Indian
1 pound chicken/lamb, medium-sized pieces
1 teaspoon red chili powder
1 cup yogurt
2 bay leaves
4 whole clove
1 stick cinnamon stick (2 inch)
4 cardamom
1/4 teaspoon black pepper powder
1/4 teaspoon cumin seed powder
1/4 teaspoon shajeera
1 pinch saffron
2 teaspoons butter
10 mint leaves, crushed into a paste
Salt, to taste
SET TWO
2 cups basmati rice
8 cups water
SET THREE
1 stick cinnamon stick (1 inch)
2 cardamom
2 whole clove
1 teaspoon dried pomegranate seeds (anar dhana)
1 teaspoon coriander seeds
Servings: 4
1. Powder Set 3 and keep aside.
2. In a skillet heat butter and add cloves, cinnamon, cardamom, bay leaves, and fry for one minute on medium heat. Next add black pepper powder, cumin seed powder and fry for one minute.
3. Now add yogurt, red chili powder, meat pieces and powdered Set 3 and fry for five minutes on high heat. Reduce heat to low, add half cup of water, cover tightly and let cook until liquid evaporates. Now add mint leaves paste, stir, remove from heat and keep aside.
4. Wash basmati rice, add 8 cups of water and let soak for 15 minutes. Later, add 1 teaspoon salt, 1 teaspoon oil and cook on medium heat until the rice is more than half done. Now add 1 cup cold water, remove from heat and drain water completely from pot. Cover well and keep aside.
5. In a deep, wide skillet (preferably nonstick) heat a teaspoon of butter and when the butter is melted remove from heat. Spread in a layer half of the previously cooked rice. On top of this spread the meat curry in a thin layer. Spread the remaining rice on top of the meat curry.
6. Spread the remaining meat curry over the rice. Cover tightly and put the skillet back on low heat. Let cook for 12-15 minutes without letting any air escape.
Preparation Time: 1 hour
Notes: Always serve this dish hot. It's very important that the meat curry is made first and then kept aside, because the rice and curry must be combined immediately after the rice is cooked.
Cuisine: Indian
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