Ingredients:
1 large onion chopped, chicken or mutton cubed, salt, ground black pepper, 2 carrots grated, half a fistful of raisins, basmati rice and zeera (cumin seeds)
Directions:
Fry one coarsely chopped onion in oil until it is golden brown.
Remove onion and grind to a rough pulp.
Use the same oil to brown the lamb/chicken pieces.
Add a cup or so of water, salt and pepper, simmer til tender.
Remove the meat, and add the ground onion to the stock. Cook until 1 cup of stock remains.
Grate 2 carrots and cook them in oil until brown. Add raisins and fry til plump. Drain and set aside.
Parboil the rice (boil until al dente - do not completely cook the rice!!) and drain the rice. Place the rice into a large pan.
Sprinkle zeera (cumin seeds). Pour the meat stock over it and stir.
Layer the meat and half of the carrot-raisin mixture over rice.
Cover the pan tightly and place it in a hot over for 40 mins.
Sprinkle the rest of carrot-raisin mixture on top and serve.
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