| 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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