Ingerdients:.
stock:
- baby lamb meat 1 kg
- ononis 1 large (roughly chopped)
- ginger & garlic paste 1 tbs (heeped)
- green chillies 5 pieces
- cumin seeds 1 tbs
- coriander seeds 1 tbs
- fennel seeds 1 tbs
- black pepper corns 1 ts
- cloves 1/2 ts
- green cardamom whole 7 pieces
- salt 1 1/2 tbs (heeped)
- red chillie powder 1 tbs (level)
- cinnamon stick 2 inch piece
- water 9 cup
for rice:
- rice 1 kg (washed and soaked for 1/2 hour)
- 2: onions 1 large (finely chopped)
- 3: ginger & garlic paste 1 tbs (heeped)
- 4: fried onions 1 cup (see the link on the vidoe) for garnishing.
- 5: oil 1 cup
- 6: orange food color 1/4 ts
- 7: kewra water 3 tbs
- 8: fresh ginger 2 inch piece (julienne cut)
- 9: green chillies 3 (sliced)
- 10:nutmeg powder 1/2 ts
- 11:mace powder 1/2 ts
- 12:salt 1 tbs
- 13:cumin seeds 1/2 ts
- 14:cinnamon stick 2 inch piece
- 15:green cardamom whole 6 pieces
- 16:cloves 8 pieces
- 17:black pepper corns 1/2 ts
- 18:yogurt 1 cup
- 19:dried plums 15 pieces (wash it)
METHOD:.
1: in a large pan add the meat, onions, ginger & garlic paste, green chillies, cumin seeds, coriander seeds, fennel seeds, black pepper corns, cloves, green cardamom whole, salt, red chillie powder, cinnamon stick, water mix well and wait for a boil on high flame.
2: when it starts to boil cover and cook on low to medium till the meat is completely cooked and the stock is made.
3: now wash the rice and soak it for 1/2 hour.
4: when the meat is cooked strain the stock in a bowl, discard the spices and take out the meat and keep aside.
5: then in a large pot heat the oil with the black pepper corns, cloves, green cardamom whole, cinnamon stick , cumin seeds, ginger & garlic paste, onions and cook on high flame till golden brown.
6: then add the yogurt, fresh ginger mix well then add the meat, dried plums, green chillies, salt, mace powder, nutmeg powder, kewra water, mix well on high flame.
7: now add the rice and the stock mix well and cook on high flame, when a boil comes cover and cook till all the stock dries.
8: when the water dries sprinkle the food color and with a tea towel cover the lid and simmer for first 10 minutes high flame and then 5 minutes on low flame.
9: garnish it with fried onions serve hot.
(for best results the stock should not be more than 1 1/2 inch over the rice)
2: when it starts to boil cover and cook on low to medium till the meat is completely cooked and the stock is made.
3: now wash the rice and soak it for 1/2 hour.
4: when the meat is cooked strain the stock in a bowl, discard the spices and take out the meat and keep aside.
5: then in a large pot heat the oil with the black pepper corns, cloves, green cardamom whole, cinnamon stick , cumin seeds, ginger & garlic paste, onions and cook on high flame till golden brown.
6: then add the yogurt, fresh ginger mix well then add the meat, dried plums, green chillies, salt, mace powder, nutmeg powder, kewra water, mix well on high flame.
7: now add the rice and the stock mix well and cook on high flame, when a boil comes cover and cook till all the stock dries.
8: when the water dries sprinkle the food color and with a tea towel cover the lid and simmer for first 10 minutes high flame and then 5 minutes on low flame.
9: garnish it with fried onions serve hot.
(for best results the stock should not be more than 1 1/2 inch over the rice)
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