Egyptian Misri Pulav
|Breast and leg meat||3⁄4 Kilogram|
|Turmeric powder||1⁄4 Teaspoon|
|Garam masala||1 Teaspoon|
|Ginger piece||1 Large|
|Garlic flakes||8 , ground|
|Green chilies||4 , ground|
|Curds||1 Cup (16 tbs)|
|Lemons||2 , juiced|
|Basmati rice||2 1⁄2 Cup (40 tbs)|
|Cumin seed||1 Teaspoon|
|Cinnamon pieces||4 Small|
|Onions||2 Large, finely sliced|
|Chopped coriander leaves||2 Tablespoon|
|Chopped mint leaves||1 Tablespoon|
|Saffron||1⁄4 Teaspoon, heated in a little milk|
|Oil||1⁄2 Cup (8 tbs)|
Skin and halve kidneys, cut meat into medium-sized pieces.
Wash and marinate in a mixture of powdered and ground masalas, salt, beaten curds and lemon juice.
Parboil rice in salted water with whole spices.
Heat oil, fry onions crisp and light brown, drain on paper.
Transfer oil to a large pan and place meat and kidney marinade in it.
Sprinkle half the onions and coriander and mint leaves over this, close the lid and bring to a boil.
Lower heat and cook for 1/2 an hour without opening lid, just shake pan from side to side 3 times.
Keep aside a little onion for garnish and sprinkle remaining onion over meat-kidney korma.
Spread rice and sprinkle saffron-milk over it.
Seal lid with soft dough, place pan on a tawa and cook for 15-20 mins.
Garnish and serve hot.