1 cup (200 g) 7 oz Rice, Basmati, soaked for 30 minutes
500 g (1.1 lb) Lamb, cut into big pieces
1/2 Nutmeg (jaiphal)
4 blades Mace (javitri)
1 inch piece Ginger (adrak), chopped
1 inch stick Cinnamon (dalchini)
6 Cloves (laung)
1 tbsp (6 g) Coriander (dhaniya) seeds
4 tbsp (60 g) 2 oz Ghee
2 Onions, finely sliced
1 tsp (2 g) Cumin (jeera) seeds
1 Cinnamon, 1 inch stick
3 Cloves
4 Green cardamom (choti elaichi)
1/2 tsp (3 g) Garlic (lasan) paste
1/2 tsp (3 g) Ginger paste
Salt to taste
1 cup (200 g) 7 oz Yoghurt (dahi)
1 tbsp (12 g) Onion, sliced, fried
10 Mint (pudina) leaves
500 g (1.1 lb) Lamb, cut into big pieces
1/2 Nutmeg (jaiphal)
4 blades Mace (javitri)
1 inch piece Ginger (adrak), chopped
1 inch stick Cinnamon (dalchini)
6 Cloves (laung)
1 tbsp (6 g) Coriander (dhaniya) seeds
4 tbsp (60 g) 2 oz Ghee
2 Onions, finely sliced
1 tsp (2 g) Cumin (jeera) seeds
1 Cinnamon, 1 inch stick
3 Cloves
4 Green cardamom (choti elaichi)
1/2 tsp (3 g) Garlic (lasan) paste
1/2 tsp (3 g) Ginger paste
Salt to taste
1 cup (200 g) 7 oz Yoghurt (dahi)
1 tbsp (12 g) Onion, sliced, fried
10 Mint (pudina) leaves
method
1. In a muslin cloth tie the nutmeg, mace, ginger, cinnamon stick, cloves, and coriander seeds together. This is called bouquet garni.
2. Heat 4 cups water in a wok (kadhai); add lamb, salt, and the bouquet garni; cook on low heat till the lamb is tender. Then squeeze the bouquet garni and discard it.
3. Remove the lamb pieces, strain the liquid and keep both aside.
4. Heat the ghee in a thick-bottomed pan; add onion and saute till brown. Add all the spices, garlic and ginger pastes. Saute for a few seconds.
5. Add the lamb, salt, and yoghurt; cook till the lamb turns brown.
6. Add the drained rice and mix till the rice is well coated. Pour in the strained liquid, mix well, and cover with a heavy lid. Cook for 15 minutes on dum or bake for 20 minutes in a moderate oven.
7. Garnish with fried onion and mint leaves, and serve hot accompanied with cucumber or mint raita. This is a complete meal by itself.
2. Heat 4 cups water in a wok (kadhai); add lamb, salt, and the bouquet garni; cook on low heat till the lamb is tender. Then squeeze the bouquet garni and discard it.
3. Remove the lamb pieces, strain the liquid and keep both aside.
4. Heat the ghee in a thick-bottomed pan; add onion and saute till brown. Add all the spices, garlic and ginger pastes. Saute for a few seconds.
5. Add the lamb, salt, and yoghurt; cook till the lamb turns brown.
6. Add the drained rice and mix till the rice is well coated. Pour in the strained liquid, mix well, and cover with a heavy lid. Cook for 15 minutes on dum or bake for 20 minutes in a moderate oven.
7. Garnish with fried onion and mint leaves, and serve hot accompanied with cucumber or mint raita. This is a complete meal by itself.
serving amount
serves: 6
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