|Garlic||3 Clove (15 gm), crushed|
|Ginger piece||1 Inch, grated|
|Cumin seeds||1 1⁄2 Teaspoon|
|Boneless meat||2 Pound, cubed (Lamb, Chicken, Etc.)|
|Cinnamon piece||4 Inch|
|Cardamom seeds||1 Teaspoon, ground|
|Yoghurt||1 1⁄4 Cup (20 tbs)|
|Basmati rice||1 Pound, soaked in cold water for 30 minutes and drained (2 2/3 Cup)|
|Saffron threads||1⁄2 Teaspoon, soaked in 2 tablespoon boiling water for 10 minutes|
|Boiling water||2 Tablespoon|
|Onions||2 , thinly sliced|
|Slivered almonds||1⁄3 Cup (5.33 tbs)|
|Pistachio nuts||1⁄3 Cup (5.33 tbs)|
|Raisins||1⁄3 Cup (5.33 tbs)|
Heat 4 Tbsp butter or oil in dutch oven.
Add garlic, ginger, cayenne and cumin seeds and fry for 3 minutes.
Add cubed meat and brown.
Stir in cinnamon bark, cloves, peppercorns, cardamom, yoghurt and 1 tsp salt.
Mix well and add 5/8 cup water.
Bring to a boil, reduce heat and simmer until meat is tender (40-50 minutes).
Preheat oven to 350°.
Parboil the rice in boiling water for 1 1/2 minutes, drain and combine with meat mixture.
Add saffron water, 1 tsp salt and 1 Tbsp butter.
Cover pot with lid and bake at 350° for 30 —40 minutes or until rice has absorbed all the liquid.
Meanwhile, heat remaining butter—3 Tbsp.—and saute onions until golden.
Drain on paper towel and add to rice/meat mixture.
Stir-fry nuts and raisins until browned, add them to the pot and serve immediately.