Ingredients:
• 1 kg – Meat either Beef or Mutton cut into pieces
• 1/2 kg – Basmati Rice or any other long grain Rice
• 3 – Onions sliced finely
• 2 tbsp – Ginger Garlic paste
• 1 cup – oil or Ghee
• 3 – small sticks of Cinnamon
• 3 – Cloves
• 3 – Cardamoms
• 2 – Bay Leaves
• 1 cup – coriander leaves, chopped
• 2 tbsp – fresh Mint
• Salt to taste
• 3 tbsp – Coconut paste
• 6 – Green chillies
Method:
- Wash the meat and boil it with extra water and a little salt till nicely cooked.
- Remove the meat and keep aside.
- Grind the coriander leaves, coconut paste and chillies together to a paste.
- Heat the oil or ghee in a big vessel and saute the whole spices, mint, ginger garlic paste and onions till brown.
- Add the ground paste and fry well.
- Add sufficient water to the soup to make it 4 cups.
- Add this to the masala and bring to boil.
- When boiling, reduce heat and add the rice, salt and cooked meat.
- Mix well and cook on low heat till done.
- Recipe Courtesy: Anglo-Indian Recipes
Recipe courtesy of Bridget White