Ingredients:
500 g
stewing lamb, cut into bite size chunks
2 tsp adrak
lahsun paste
2.5 cm
cinnamon stick
2 cloves
4 green
cardamoms, seeds only
½ - 1 tsp
medium hot chili powder
1 tbsp
yoghurt
1 tbsp lemon
juice
6 tbsp
groundnut oil
½ tsp salt
1 medium
Spanish onion, finely sliced
200 g white
basmati rice
4 tbsp
full-fat or semi skimmed milk
A few
saffron strands
15 g butter
or ghee
Method:
Mix the lamb
with adrak lahsun paste, cinnamon, cloves, cardamoms, chili, yoghurt, lemon
juice, 1 tbsp oil and salt. Cover and refrigerate for 30-45 minutes. Heat 3
tbsp of the oil in a small frying pan and fry onions for 5 minutes. Set aside.
Rinse rice thoroughly in cold running water and place in a pan with 400 ml
boiling water. Cover and boil for 8 minutes or until the rice is half cooked.
Gently warm the milk and soak saffron stands for few minutes.
Preheat oven
to 180 degree centigrade. Heat the remaining oil in a heavy bottom pan and fry
the marinated meat for 15 minutes until well browned. Stir in the fried onion.
Grease the base of a large heavy based casserole with butter or ghee. Add the
meat mixture followed by the parboiled rice. Pack the rice firmly into the
casserole. Pour saffron laced milk over the rice. Cover tightly and bake for
45- 50 minutes. Serve hot with raita and chutni.