Rice With Spice
|Long grain rice||2 Cup (32 tbs) (Uncooked, Basmati)|
|Chili powder||1 Teaspoon|
|Curds||1⁄2 Cup (8 tbs), beaten|
|Lemon||1 , juiced|
|Milk||1 Teaspoon (Leveled)|
|Rose water||1⁄4 Cup (4 tbs)|
|Oil||1 Cup (16 tbs)|
Drain and keep warm.
Fry potato halves.
Fry onions brown.
Add whole spices and fry.
Add meat, turmeric and chilli powders, salt, garlic-ginger paste and fry well.
Add chopped tomatoes with a little water and cook till tomatoes soften.
Add curds to meat mixture with 2 cups water and simmer until meat is done.
Pour out extra oil and add green chillies, coriander, mint leaves and lemon juice.
Take a large pan.
Melt a little ghee in it and put in a third of the rice.
Pour in meat korma.
Add potatoes and put in remaining rice.
Warm saffron, crush and soak in 2 tbs milk and sprinkle over rice.
Grind cashewnuts in milk, mix with colouring and rose water and sprinkle over rice.
Pour piping hot ghee.
Cover pan with a wet cloth and then with the lid.
Put a weight on the lid.
Place pan on tawa and cook for 15-20 mins on a slow flame.