Ingredients:
Oil – 1/2 cup
Cardamoms – 2
Cloves – 3
Cinnamon – 2 inch stick
Onions – 4, finely sliced
Ginger Garlic Paste – 50 gms
Coriander Powder – 1 tsp
Poppy Seeds – 2 tblsp, ground
Lamb Mince – 500 gms, chopped, not ground
Tomato – 1, chopped
Curd – 1 cup
Coriander Leaves – 1/2 bunch, chopped
Saffron – 1/2 tsp
For the Rice:
Rice – 500 gms
Onions – 2, finely sliced
Oil – 1 tblsp
Clove – 1
Whole Cardamom – 1
Cinnamon – 1 inch stick
Curd – 2 tsp
Coriander Leaves – 1 sprig, chopped
Cardamoms – 2, ground
Juice of 1 Lime
Saffron – a pinch, soaked in 1 tsp milk
For Garnish:
Eggs – 2, hard-boiled and sliced
Onions – 1, sliced and fried
Method:
1. Heat oil in a pan and fry the cardamoms, cloves and cinnamon.
2. Add onions and fry till golden.
3. Add ginger garlic paste, coriander powder and poppy seeds.
4. Cook till well fried.
5. Incase it sticks to the pan, sprinkle a little water and stir.
6. Add the lamb mince pieces and brown well.
7. Add tomato and mix.
8. Add the curd and cook on slow fire.
9. Add chopped coriander leaves and saffron.
10. Cook for 1 to 2 minutes and remove from fire.
11. For the rice, soak the rice in water for 20 to 30 minutes.
12. Fry the onions and keep aside.
13. Boil water, add cloves, cardamoms and cinnamon.
14. Drain rice and add to boiling water.
15. Cook for 10 minutes or till half done.
16. Drain out the water, remove half the rice and keep aside.
17. Put the mince over rice in the pan.
18. Add 2 tsp curd, coriander leaves, 2 ground cardamoms, a dash of lime juice and a dash of saffron.
19. Add the remaining rice and spoon over mince, covering it evenly.
20. Sprinkle some more coriander leaves, curd, cardamom powder, saffron water, fried onions and a little oil.
21. Cover with a tight-fitting lid and place on fire.
22. Turn up the heat and then lower it very low flame for about 10 minutes.
23. Remove from fire.
24. Garnish with sliced, hard-boiled eggs or fried onions on top before serving.
25. Serve hot.
