Ingredients:
- Pulav Rice (Basumathi) – 1 kilo
- Meat – 1 kilo
- Onions – 1/4 kilo
- Garlic – 35 gms 3 full ones
- Ginger – 50 gms 2 inch piece 2
- Tomatoes – 1/4 kilo
- Curds – 1/4 Litre (1 Glass)
- Green Chillies – 4
- Cinnamon – 1 Inch piece
- Cloves – 4
- Cardamom – 4
- Chilli powder – 3 Tablespoon
- Salt – To taste
- Coriander Leaves – 1 Bunch
- Mint (Pudhina) Leaves – 1 Bunch
- Kesari Powder (Orange Kesari) – 1 Teaspoon
- Saffron – 1/2 Teaspoon
- il or Ghee – 1/2 Cup
- Lime Juice – Juice of 1 big lim
Method:
- Grind garlic, onion, and ginger separately.
- Cut onions and tomatoes.
- Clean meat and cut into pieces.Soak rice.
- Heat oil in a heavy bottom vessel, add cinnamon, caradmom, cloves.
- Then add cut onions, cook till the onions are well browned.
- Then add ground garlic and onions.
- Add a little coriander leaves, fry for a few minutes.
- Then add ground green chillies, mint leaves and add the curds, tomatoes, chilly powder, ground ginger and fry well.
- Then add the meat and fry well.
- Add 2 glasses of water and cook till meat is cooked well, add remaining coriander and mint leaves and lime juice, cover and cook.Cook the soaked Basumathi rice for 10 minutes.
- Then take a vessel, put one layer of meat, then one layer of cooked rice.
- Repeat till all the rice is layered with the meat gravy.
- Mix saffron in a little milk, and kesari powder and pour on the rice enenly. Cover put on low fire and put burning charcoal on top.
- Serve after 10 minutes.
