Ingredients
|
Quantity
|
Lamb – cut in large pieces, washed and
drained
|
2 pounds
|
Basmati rice
|
2 pounds
|
1” ginger root
|
1 piece
|
Garlic cloves
|
4
|
Coriander leaves
|
¼ cup
|
Mint leaves
|
1 tsp
|
Green chilli peppers
|
4
|
Cloves
|
8
|
1” cinnamon stick
|
2 pieces
|
Black cumin seeds
|
1 tsp
|
Nutmeg
|
¼ tsp
|
Cardamom pods – skinned
|
6
|
Milk
|
1 tsp
|
Saffron
|
1 tsp
|
Ghee
|
2/3 cup
|
Onions – halved, finely sliced
|
3 large
|
Chilli powder
|
2 tsp
|
Lemon juice of
|
2
|
Yoghurt
|
2 cups
|
Salt
|
3 tsp
|
Water
|
12 ½ cups
|
Hard boiled eggs
|
for garnish
|
Wash drain and cook the rice for 15-20 minutes.
Blend ginger, garlic, coriander, mint and green chillies to fine
paste. Grind together 4 cloves, 1 piece of cinnamon, ½ teaspoon black cumin
seeds, nutmeg and 3 cardamom pods to fine powder. Warm 2 tablespoons milk and
soak the saffron; put aside. Heat ghee and fry onions until golden brown; drain
and put aside. Place meat in large bowl, add coriander paste and with back of
spoon, pound the meat for 15-20 minutes. turning frequently. To the meat add chili
powder, lemon juice, yogurt, 2 teaspoons salt, powdered spices and half the
fried onions, mix and set aside 4 hours. In saucepan melt ghee again over
medium high heat and add meat and marinade. When it boils, lower heat, cover,
and stirring occasionally, cook for 1 hour, until meat is tender and gravy
thickened. While meat is cooking, bring boil water in large saucepan. Add
remaining spices and 1 teaspoon salt. When water is boiling rapidly add drained
rice, bring back to boil and boil rice for 3-4 minutes until rice is nearly
cooked. Remove and drain rice. Lightly grease large casserole dish and place
half the cooked rice evenly at the bottom. put meat and gravy evenly on rice
and remaining rice on top. Sprinkle saffron milk, remaining milk and rest of
fried onions on top. Cover tightly with aluminum foil and lid and place in
preheated oven at 375F for about 45 minutes until rice is cooked.