Prep 25 mins
Cook 40 mins
I have just one syllable to say: Mmm. Time estimate does not include 2 hour marination time.
- 1 1⁄2 lbs chicken or 1 1⁄2 lbs lamb, cut into small pieces
- 3 cups rice, uncooked
- 1 cup yoghurt
- 6 green chilies, minced (or to taste)
- 1 teaspoon fresh garlic paste
- 1 teaspoon fresh ginger paste
- 2 teaspoons chopped mint leaves
- 2 teaspoons chopped coriander leaves
- 2 tomatoes, chopped
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 teaspoon cashews, chopped
- 1 cinnamon stick, broken into bits
- 2 whole cloves
- 2 whole cardamom pods
- 2 medium onions, sliced finely
- 2 tablespoons ghee (or clarified butter)
- 1 pinch saffron
- 1 -2 teaspoon milk
- 1 cup French-fried onions (to garnish)
- 1⁄4 cup chopped coriander leaves (to garnish) (optional)
- 1⁄4 cup chopped mint leaf (to garnish) (optional)
- Combine together ingredients 3 to 15 and mix well. Add the meat to it and let it marinate for about 2 hours.
- Heat the ghee in a pan and add the cashew nuts, cinnamon, cardamom and cloves.
- Fry for 15 seconds and add the sliced onion.
- When the onions turn transparent, add the marinated meat and without adding any water, cook the meat on medium heat till the meat is completely done. The masala will reduce and lose all moisture. Set aside.
- Wash the rice and steam cook it so that individual grains can be separated.
- Dissolve the saffron in the milk. Take about one cup of cooked rice and add the saffron to it. Now mix this colored rice with the rest of the cooked rice, so that you get streaks of orange in the rice.
- In a deep oven-safe bowl, pour this rice and spread to cover the entire bottom of the vessel.
- Pour the meat on top and spread evenly.
- Cover the dish with foil and bake for about 20 minutes at 300°F.
- Remove and serve hot, garnished with chopped herbs and fried onions.