Ingredients Jump to Instructions ↓

  1. 2 1/2 lb Lamb or chicken

  2. 1 ts Coriander powder

  3. 1/2 ts Ground cloves

  4. 1 ts Cumin powder

  5. 1/4 ts Black pepper, ground

  6. 1 ts Chili powder (cayenne)

  7. 1/2 ts Ground cinnamon

  8. 1/2 ts Cardamom powder

  9. 1/2 pt Yogurt

  10. 1 ea Juice of on lemon

  11. 3 cl Garlic Salt to taste

  12. 1" fresh ginger (or 1 ts Ground ginger)

  13. 4 ea Large onions

  14. 8 oz Oil (canola preferable) --FOR THE RICE--

  15. 1 1/2 lb Rice

  16. 5 ea Bay leaves

  17. 6 ea Green cardamoms (may Substitute Black)

  18. 10 ea Whole cloves

  19. 4 ea Small cinnamon sticks

  20. 10 ea Black peppercorns

  21. 4 ts Salt

  22. 1/2 ts Saffron strands

  23. 2 ts Milk

Instructions Jump to Ingredients ↑

  1. Wash meat and cut into 1-inch cubes; place in bowl with ground spices, yogurt, lemon juice, finely chopped garlic and salt. If fresh ginger is used, chop finely and add to meat. Slice the onions finely and fry them in the oil until crisp and golden brown. Remove onions and put two-thirds into the meat mixture.. Soak the rice for one hour before cooking. Fill large pan 3/4 full with water. Put rice spices and salt into the water and bring to a boil. Add the rice and remove from heat after six minutes. Drain thoroughly without rinsing and spread onto a large flat dish to cool. Mix saffron in hot milk. In a large pan, put in the meat and yogurt mixture and cover with the rice; pour in the spiced oil from the onions and the saffron/milk mixture. Bring to a boil, then put in the oven for 1 hour or more. After 30 minutes, reduce heat. Stir before serving and sprinkle remaining fried onions top.


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