Not sure how this recipe got its name ….it is yummy and easy for a weeknight supper or when we have guests over. Recipe credit-Shahista Parpia (my sister, my friend)
Forgive and pardon others to be forgiven and pardoned.
Ingredients
2-3 tablespoons oil
2-pounds meat cut into pieces
4 onions sliced
1 teaspoon cumin seeds
2-3 tomatoes-ground
2-3 green chilies chopped
Salt
½ teaspoon Chili powder
1 tablespoon ginger-garlic paste
1 teaspoon garam masala powder
Method 1-
Heat oil and add the cumin seeds, add the onions and fry till golden. Add the meat along with tomatoes, green chilies, chili powder, garam masala and ginger-garlic paste. Cook till meat is tender.
Method 2-
Heat about 1 cup oil and fry sliced onions till golden. Remove and reserve.
Heat 2-3 tablespoon oil and add the cumin seeds till fragrant (should take 30mseconds) add the ginger-garlic paste and add the meat along with salt, brown it.
Add the tomatoes along with the spices. Cover and cook on low heat, add 1 cup water and cook till meat is tender. Add fried onions and cook for a couple more minutes.
For the rice-
Heat 4 cups water in a pot along with the below spices and bring it to boil (I like to put it in a tea ball which infuses the flavor so that we don’t chew on whole spices). Add 2 cups rinsed rice along with 11/2 teaspoon salt. Cook the rice till all water is absorbed, reduce heat and cook the rice till tender.
Whole spices
– cinnamon sticks-2
-Cardamom pods-3
Saffron strands-generous pinch
Cloves-1-2
To serve-
In a serving plate put 1/2 layer of rice, then add a layer of meat gravy, cover with the remaining rice and over it pour the remaining meat gravy. Sprinkle with chopped coriander leaves and spring onions and serve hot.
