2 cups (400 g) 14 oz Rice, long-grained
4 tbsp (60 ml) 2 fl oz Vegetable oil
5 Cloves (hung)
2 Cinnamon (dalchini), 1 inch sticks
2 Onions, medium-sized, finely sliced
1 tsp (6 cloves) Garlic (lasan), minced
1 inch piece Ginger (adrak), minced
1/2 tsp Turmeric (haldi) powder (optional)
1 Tomato, large, chopped
1 litre (32 fl oz) Chicken / Lamb stock
1 1/2 tsp (6 g) Salt
1 cup (200 g) 7 oz Cooked chicken / Lamb
4 tbsp (60 ml) 2 fl oz Vegetable oil
5 Cloves (hung)
2 Cinnamon (dalchini), 1 inch sticks
2 Onions, medium-sized, finely sliced
1 tsp (6 cloves) Garlic (lasan), minced
1 inch piece Ginger (adrak), minced
1/2 tsp Turmeric (haldi) powder (optional)
1 Tomato, large, chopped
1 litre (32 fl oz) Chicken / Lamb stock
1 1/2 tsp (6 g) Salt
1 cup (200 g) 7 oz Cooked chicken / Lamb
method
1. Heat the oil in a pan; add cloves and cinnamon sticks; saute for 30 seconds.
2. Add onions and fry till soft. Add garlic and ginger; saute for 30 seconds. Add turmeric powder and tomato; saute till soft and pulpy.
3. Add the rice and stir-fry for 1 minute. Add the chicken / lamb stock and salt.
4. Add the meat and bring the mixture to the boil. Cover the pan, lower heat and simmer for 15 minutes till the rice is cooked.
5. Serve hot with chouriço and lamb, chicken or pork curry.
2. Add onions and fry till soft. Add garlic and ginger; saute for 30 seconds. Add turmeric powder and tomato; saute till soft and pulpy.
3. Add the rice and stir-fry for 1 minute. Add the chicken / lamb stock and salt.
4. Add the meat and bring the mixture to the boil. Cover the pan, lower heat and simmer for 15 minutes till the rice is cooked.
5. Serve hot with chouriço and lamb, chicken or pork curry.
serving amount
serves: 4
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