Ingredient | Quantity |
---|---|
Lamb | 1/2 kg |
Basmati Rice | 1 1/2 cup |
Saffron | a few threads |
Milk | 1/4 cup |
Onion | 1 |
Ginger | 1"piece |
Garlic | 8 |
Almond | 8 |
Cardamom | 4 pods |
Cinnamon | 1"stick |
Cloves | 4 |
Bay Leaves | 2 |
Chilli Powder | 3/4 tsp |
Turmeric Powder | 1/6 tsp |
Cumin Powder | 1/2 tsp |
Yogurt | 1/2 cup |
Coriander Leaves | 1 tblsp |
Salt | to taste |
Oil | 2 tsp |
Ghee | 1 tblsp+1 tsp |
Cooking Steps
- Heat oil and ghee in a pressure cooker,add bay leaves,cinnamon stick,cardamom pods,cloves,grated ginger,crushed garlic,sliced onion and fry till onion becomes translucent.
- Now add lamb meat and fry for a few minutes.Then add turmeric powder,chilli powder and cumin powder.
- Now add yogurt and mix well.Then add half a cup of water and pressure cook for two whistles.
- Now add saffron to warm milk and set aside.Meanwhile blanch almonds.Now open the pressure cooker and add soaked rice and saffron milk and salt.Add two and a half cups of water.Close the lid and simmer for ten minutes.
- Slightly toast the almonds in remaining ghee and garnish with coriander leaves.Fluff up the rice with a fork and serve.
- Lamb meat takes more time to cook.Pressure cooking makes it easier.
- Adjust water accordingly.
- Instead of blanching,soak the almonds for half an hour in warm water and then peel off the skin with your fingers.
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