2 cups Basmati Rice
4 teaspoons Vegetable Oil6 cloves garlic minced
1 inch ginger grated
4 green chillies chopped finely
2 IbLamb (2 inch cubes)
½ cup yogurt
1 large onion (chopped fine)
3 medium tomatoes (chopped finely)
1 desert spoon Coriander/cumin powder
1 Cinnamon Stick (flat)
1 teaspoon cumin seeds
Marinate the washed lamb/beef in garlic/ginger/chilli paste and yogurt for 2-3 hours or overnight. Put in a pan and add about 3½ cups of water and boil until the meat is cooked. Set aside.
Wash and soak the rice for half an hour.
Put the oil in a large pan, add cloves, cinnamon, cardomom and peppercorns, fry for a couple of minutes, add the onions, fry until brown. Add tomatoes stir until tender, add coriander/cumin powder, stir and add drained rice and meat (save the meat stock) and stir. Measure 1½ cups of meat stock for each cup of rice, in this case 3 cups and add to the rice/meat mixture. Bring to boil and then turn down heat to simmer, cover and leave for 15 minutes. Stir and cook for a further 5 minutes. Garnish with fried onions. Serve with cuchumber (tomato, cucumber and onion salad). Recipe to follow.