Ingredients
- 4-5 cups of long grain rice / basmati rice (preferably afghani and needs to be soaked in water for at least 4-6 hours)
- chicken- half kg (or preferred amount)
- 5-6 large carrots
- 2 spoons of sugar
- Kishmish
- Oil
- Salt
- Garam masla
Directions
- Peel and slice large carrots and cut the carrots into matchstick size pieces (khilal).
- Wash the seedless raisins.
- Fry the carrots in a pan with half cup of oil and 2-3 spoons of sugar.
- Cover the lid for 3-4 minutes, now remove the lid and let it cook for a few minutes.
- When the carrot is tender, add the raisins and let it cook again until the raisins swell up.
- Make sure you do not break the matchstick sized carrot pieces when you are stirring, so stir gently. And don’t fry it too long, you do not want burned carrots.
- Remove the raisins and carrots from the oil. And fry 2 spoon sugar in remaining oil over a medium heat until it melt, and turns a dark golden brown.
- Remove the pan from the heat and carefully add water (1 cup or half cup) and then bring the water back to boil.
- Brown 2 medium diced onion in oil. Fry until fairly dark, add meat and brown lightly.
- Add 2 cups of water, salt and garam masala (cumin, black pepper, black cardamom, cloves, and sometimes green cardamom- grind these).
- Cover and simmer until meat is tender, about an hour.
- Meat from the juice and set juice aside. 6 hours later, bring enough water to a boil in a big pot, add rice and salt.
- The water should come about 4 inches above the rice.
- Now add 2 cardamoms, this is to give the rice a nice smell.
- Do not let the rice boil too long, it should be tender but not mushy.
- As soon as it is tender, drain the rice in a large sieve.
- Return the rice back to the pot, add sugar syrup made earlier and mix gently.
- Also add the meat juice and mix gently.
- Bury the meat in rice or put it to one side, also put the carrots to one side.
- Foil the pot, and put the lid on or you could use one of those lid "covers".
- Finally, place the pot either in oven or over a low heat for 30 - 40 minutes.
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Can you please explain why you remove the meat from the juice and come back 6 hours later? What is happening here? Is the meat chilling or the juice (broth?) infusing?
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