2 cups (400 g) 14 oz Rice, Basmati, washed, soaked in water for 1 hour, drained
500 g (1.1 lb) Lamb, minced
1/2 cup (100 g) 3 1/2 oz Ghee / Vegetable' oil
1/2 cup (60 g) 2 oz Onions, thinly sliced
3 tsp (6 g) Red chilli powder
2 tbsp (9 g) Coriander (dhaniya) powder
2 tsp (12 g) Garlic (lasan) paste
2 tsp (12 g) Ginger (adrak) paste
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
2 tsp (4 g) Garam masala
500 g (1.1 lb) Lamb, minced
1/2 cup (100 g) 3 1/2 oz Ghee / Vegetable' oil
1/2 cup (60 g) 2 oz Onions, thinly sliced
3 tsp (6 g) Red chilli powder
2 tbsp (9 g) Coriander (dhaniya) powder
2 tsp (12 g) Garlic (lasan) paste
2 tsp (12 g) Ginger (adrak) paste
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
2 tsp (4 g) Garam masala
Mix together:
20/16 g Almonds (badaam), blanched, peeled, sliced
60/32 g Raisins (kishmish), cut into half
3 tbsp (45 g) 1 1/2 oz Wholemiik fudge (khoya)
4 tbsp (60 ml) 2 fl oz Lemon (nimbu) juice
2 1/4 cups (450 ml) 16 fl oz Milk
60/32 g Raisins (kishmish), cut into half
3 tbsp (45 g) 1 1/2 oz Wholemiik fudge (khoya)
4 tbsp (60 ml) 2 fl oz Lemon (nimbu) juice
2 1/4 cups (450 ml) 16 fl oz Milk
method
1. Boil the rice with salt in plenty of water till cooked. Drain the excess water and keep aside.
2. Heat the ghee / oil in a wok (kadliai); add onions and saute until golden brown. Add the lamb, red chilli powder, coriander powder, garlic and ginger pastes, yoghurt, and salt. Cook until the lamb is well browned, adding 2 tbsp water as and when required to avoid it from sticking to the bottom of the pan. When the lamb is tender and no liquid remains add the garam masala; mix well.
3. In a greased, heavy-bottomed pan (not too large), spread a layer of rice evenly and sprinkle half the milk over it. Spread half of the lamb mixture evenly over the rice. Then cover with another layer of rice. Spread the almonds-raisins, wholemilk fudge, lemon juice mixture over this, and then spread the remaining lamb mixture. Cover with rice once again. Sprinkle with the rest of the milk.
4. Cover the dish with an aluminium foil and a lid thereafter. Put the pan on very low heat and cook on dum for half an hour.
2. Heat the ghee / oil in a wok (kadliai); add onions and saute until golden brown. Add the lamb, red chilli powder, coriander powder, garlic and ginger pastes, yoghurt, and salt. Cook until the lamb is well browned, adding 2 tbsp water as and when required to avoid it from sticking to the bottom of the pan. When the lamb is tender and no liquid remains add the garam masala; mix well.
3. In a greased, heavy-bottomed pan (not too large), spread a layer of rice evenly and sprinkle half the milk over it. Spread half of the lamb mixture evenly over the rice. Then cover with another layer of rice. Spread the almonds-raisins, wholemilk fudge, lemon juice mixture over this, and then spread the remaining lamb mixture. Cover with rice once again. Sprinkle with the rest of the milk.
4. Cover the dish with an aluminium foil and a lid thereafter. Put the pan on very low heat and cook on dum for half an hour.
serving amount
serves: 4
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