This spicy rice main dish is very popular in India.It is cooked with lamb/chicken/beef/vegetables + rice and other spices Its a very flavourful one pot meal and a part of Awadhi cuisine, a form of Biryani,but the cooking procedure is entirely different,Have it for any Sunday lunch or any day and your meals will become more special.Heres the recipe with Lamb.
Cooking Time:40-45 mins
Preparation Time:15minsServes 4-5
Ingredients:
- lamb/chicken/beef-500gms
- Rice- 3 cups
- Onions(sliced)- 2
- Tomatoes(chopped)- 500gms
- Whole garam masala- 2"cinnamon,8 cardamoms,5 cloves,5 peppercorns,2 bay leaves,1/2 tsp shahjeera.
- Ginger and garlic paste- 1tbsp
- Red chilli powder-1 1/2tsp
- Turmeric powder-1 tsp
- Corriander powder-1 tsp
- Green Chillies(slit)- 2-3
- Corriander leaves(chopped)-1/2 cup
- Mint leaves(chopped)-1/2 cup
- Oil-3/4 cup
- juice of half lemon
- Salt to taste
- Clean the lamb pieces trimming all the excess fat n cutting in to medium sized pieces.
- Wash and soak the rice for 30mins.
- Heat oil in a vessel and put the onions and cook till brown then add the whole garam masala and saute it for a minute.
- Then add the ginger and garlic paste, tomatoes and saute till tomatoes become soft.
- At this point add lamb pieces,Turmeric powder,red chilli powder,corriander powder and salt to taste.Add 1 cup water, Cover and cook till lamb pieces are tender.
- Put water.Now for every 1 cup of rice you have to put 1 and 1/2 cupof water.As the rice is soaked it vl require less water,if you put more water the rice will become sticky and soft.
- Let the water boil.
- Drain the rice water.
- Put the soaked rice,corriander leaves,mint leaves and green chillies.
- Cook on medium heat.keep stirring in between.when there is very little water remaining reduce the burner to very slow flame for about 15-20 mins.alternatively you can put this vessel on a pan and then put it on the burner for slow heating.
- Serve hot with salad and yogurt raita.
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