Aliya
19-06-02, 03:00 PM
Step A:
2 lbs. beef, or lamb, or chicken
2 cups yogurt
1 tsp. salt
1 tsp. crushed ginger
1 tsp. garlic
1/2 tsp. turmeric
1/2 tsp. saffron
6 cinnamon sticks (3/4" long)
8 cloves
12 black peppercorns
5 cardamon pods
Cut the meat into serving sized pieces. Mix together the yogurt, and other ingredients. Pour over meat and marinate for 2 hours.
Step B:
1/4 cup oil
2 cups chopped fresh tomatoes
1/2 lb. fried onions
1 tsp. chilli powder or to taste
2 T. lemon juice
5-6 fried potato pieces (optional)
Heat oil in a heavy bottomed saucepan, large enough to hold both the meat and rice. Remove the meat from the marinade; stirfry the meat for 3-4 minutes; reserve the marinade. Add the chopped tomatoes and cook for 2-3 minutes. Stir in the marinade and cook over low heat covered until the meat is tender, adding more hot water only if necessary.
When meat is cooked, add fried onions, chilli powder, lemon juice, and the fried potato (optional); mix gently.
Step C:
1/2 cup milk
1/4 tsp. saffron
2 cups basmati rice
4 cinnamon sticks (3/4" long)
4 cloves
6 black peppercorns
1 tsp. cumin seeds
1 1/2 tsp. salt
7 cups water
4 T. hot butter
1/8 tsp. yellow food coloring powder
1 T. water
Soak saffron in hot milk. Wash and soak the rice in plenty of water for 10 minutes. Drain rice. In a medium-sized saucepan, combine rice, cinnamon sticks, cloves, black peppercorns, cumin seeds, salt and water, and cook on medium heat. When rice is ALMOST cooked, about 15 minutes, drain off the water. Spread rice over meat mixture.
Pour hot butter, saffron and milk mixture over the rice. Sprinkle yellow food coloring mixed with water over the rice.
Bake at 400 F for 20 minutes or until heated through. Turn the heat to low, 200 F, and bake for about 1 hour, to allow the rice to puff up and allow the flavor of the curry to seep into the rice.
Serve hot with Kachumber and yogurt, or vegetable raita.
2 lbs. beef, or lamb, or chicken
2 cups yogurt
1 tsp. salt
1 tsp. crushed ginger
1 tsp. garlic
1/2 tsp. turmeric
1/2 tsp. saffron
6 cinnamon sticks (3/4" long)
8 cloves
12 black peppercorns
5 cardamon pods
Cut the meat into serving sized pieces. Mix together the yogurt, and other ingredients. Pour over meat and marinate for 2 hours.
Step B:
1/4 cup oil
2 cups chopped fresh tomatoes
1/2 lb. fried onions
1 tsp. chilli powder or to taste
2 T. lemon juice
5-6 fried potato pieces (optional)
Heat oil in a heavy bottomed saucepan, large enough to hold both the meat and rice. Remove the meat from the marinade; stirfry the meat for 3-4 minutes; reserve the marinade. Add the chopped tomatoes and cook for 2-3 minutes. Stir in the marinade and cook over low heat covered until the meat is tender, adding more hot water only if necessary.
When meat is cooked, add fried onions, chilli powder, lemon juice, and the fried potato (optional); mix gently.
Step C:
1/2 cup milk
1/4 tsp. saffron
2 cups basmati rice
4 cinnamon sticks (3/4" long)
4 cloves
6 black peppercorns
1 tsp. cumin seeds
1 1/2 tsp. salt
7 cups water
4 T. hot butter
1/8 tsp. yellow food coloring powder
1 T. water
Soak saffron in hot milk. Wash and soak the rice in plenty of water for 10 minutes. Drain rice. In a medium-sized saucepan, combine rice, cinnamon sticks, cloves, black peppercorns, cumin seeds, salt and water, and cook on medium heat. When rice is ALMOST cooked, about 15 minutes, drain off the water. Spread rice over meat mixture.
Pour hot butter, saffron and milk mixture over the rice. Sprinkle yellow food coloring mixed with water over the rice.
Bake at 400 F for 20 minutes or until heated through. Turn the heat to low, 200 F, and bake for about 1 hour, to allow the rice to puff up and allow the flavor of the curry to seep into the rice.
Serve hot with Kachumber and yogurt, or vegetable raita.