11:KEWRA WATER WITH PINCH OF FOOD COLOUR,2 TO 3, Tbsp.
12:LEMON JUICE, 6 TO 8 Tbsp.
13:GREEN CHILLI, 3 TO 4.(cut from the middle).
14:MY HOMEMADE GARAM MASALA, 1 Tbsp.
15:HALDI (turmeric) POWDER, 1 Tsp.
16:SALT, 1 1/2, Tsp.
17:RED CHILLI POWDER, 1 Tbsp OR ACCORDING TO YOUR TASTE.
18:DESI GHEE OR OIL, 1 1/2, CUP.
19:6, DRIED FRIED ONION.(CHECK IN MY PLAYLIST CALLED OTHERS).
1: boil the rice 80% with the spices mentioned above, under the rice and keep aside.
2: now grind the almonds, coconut & keep aside.
3: in a large pan add meat, lemon juice, ginger & garlic paste, yogurt, salt, cumin powder, gram masala powder, red chilli powder, turmeric, coriander powder, grinned almond and coconut powder, fried onions (leave 1 cup), ghee, green chillies mix very well, cover and keep in the fridge for 1 hour.
4: now on high flame cook the meat for 12 to 15 minutes, then add about 4 cups of water mix well and wait for a boil, as it boils cover and cook on low to medium flame till the meat completely cooks and the ghee comes on surface.
5: now in a large pot add a layer of boiled rice, then meat, remaining fried onions, fresh coriander, again rice, meat, and last layer of rice, top it with the fried onions, fresh coriander, cashew nuts, raisins, a few green chillies and kewra water and food colour mix on all sides.
6: now cover the lidd with a tea towel and place it on the layered pot of rice and meat, then cook for first 5 minutes on high flame and then lower the flame low to medium and simmer for further 10 minutes.
7: now ready to serve hot.
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