Ø 4 lb. meat (cut)
Ø 3 cups basmati rice
Ø 2 tsp. saffron
Ø 2 Tbsp. hot milk
Ø 1 Tbsp. oil
Ø 3 onions sliced
Ø 1 tsp. cumin seeds
Ø 4 pieces cinnamon
Ø 10 cloves
Ø 12 pieces cardamom
Ø 2 bay leaves
Ø 5 cloves garlic
Ø 2 inch ginger
Ø 2 green chillies
Ø 1 Tbsp. lemon-juice
Ø 1 tsp. cayenne pepper
Ø 2 cups yogurt
Ø 1 cup coriander leaves
Ø 1 cup mint leaves
Ø 1 tsp. green chillies
Ø 1 tsp. salt
Ø 1/4 cup raisins plumped
Ø 1/4 cup almond slivers in hot water (roasted)
Soak rice in salted water for 3 hours. Wash a couple of times. Warm milk and dissolve slightly roasted saffron in it. Heat oil, add half the cardamom, cloves, cinnamon and bay-leaves, and stir once; throw in cumin stir once; saute 2 sliced onions in heated oil over high flame until edges brown. Grind garlic, ginger and chillies to a paste with some water in a processor or blender. Add to the onion and saute for 2 minutes. Add cayenne pepper and stir once. Add meat and brown on all sides Reduce heat to a simmer, cover and cook for 10 minutes. Chop mint and coriander roughly and add to yogurt. Add green chillies and half the milk-saffron mixture to yogurt. Add half the yogurt mixture, salt, 1/4 cup water to the meat, bring to a simmer, cover and cook on a low flame for 10 minutes. Uncover, add lemon-juice and cook for an additional 10 minutes. Add 1 tsp. salt. Meanwhile bring 2 quarts of salted water to a boil. Add drained rice and rest of
cardamom, cloves, bay-leaf and cinnamon. Bring to a boil and half cook (7 minutes).Drain all the water. Transfer the meat mixture to an oven-proof casserole. Add the rest of the yogurt mixture as a layer. Layer the half cooked rice on top. Make a hole and pour the rest of the milk-saffon in it. Cover with a moist cloth or paper-towels.Cover this with aluminum foil and lid (if available).Bake in preheated oven at 325 F for 30 minutes. Uncover and cook for 10 minutes. Garnish with almonds, raisins and browned onion slices.
