Thursday, November 6, 2008



1.1 Kg boneless meat (chicken/lamb), cut in 1 inch strips
2.2 cups rice, washed and drained(preferably Basmati Rice)
3.5 cloves garlic
4.1 inch piece of ginger
5.5 dried red chillies
6.2 medium onions, sliced into rings
7. 2 medium tomatoes, diced
8.5 mint leaves
9.pinch of saffron (optional)
10.3 large potatoes, peeled and diced
11.1/2 tsp turmeric powder
12.3 tbsp butter
13.3 pods cardamoms
14.3 cloves
15.2 inch stick of cinnamon
16.salt to taste


1.Make a paste of the garlic, ginger and chillies in a food processor.
2.Saute the onions in the butter until golden brown, about 5-7 minutes.
3.Remove the onions, and put them aside.
4.Put the ginger-garlic-chili paste into the same pan used above and saute for 3-4 minutes.
5.Add the meat and saute. Lamb should be sauted for about 7-8 minutes, while the chicken will take about 4-5 minutes.
6.The meat should be about half cooked at the end of this step.
7.Add chopped tomatoes, cloves, cinnamon, cardamoms, turmeric, mint leaves and salt and saute for 2 minutes.
8.Add a little water and cook until the meat is almost cooked.
9.Now add the rice and potatoes.
10.Add the rest of the water and simmer covered, on a very low flame for 15-20 minutes, until the rice is cooked.
11.Serve hot, garnished with the fried onions.

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