Meat Cooked with Raw Rice
Preparation Time: 40 minutes
Marination Time: 3-4 hours
Cooking Time: 30 minutes
Serves: 8
Ingredients
Mutton (a mix of chops, marrow 1 Kg bones with meat and medium-sized pieces from lambs’ shoulder)
Rice 1/2 Kg
Onions finely sliced 4
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Green papaya skin 1 teaspoon
Red chili powder 1 teaspoon
Bunch of fresh green coriander 1
Small bunch of fresh green mint, 1 chopped
Green chilies 4
GROUND
4 Cardamoms, 6 cloves, 1/2″ cinnamon sticks, 1 teaspoon caraway seeds, 1 teaspoon peppercorn, 1 small piece of nutmeg, 1 flakes mace
Yogurt 4 cups
Juice of 3 lemons Milk 1/2 cup
A liberal pinch of saffron Oil 2/3 cup
Ghee (clarified butter) 2 tablespoons
Salt to taste
Method
Heat oil. Fry the onions till golden brown. Crush, when the onions get cool.
Rub the ginger and garlic and the papaya paste well into the meat, and 3 cups of yogurt, salt, red chili powder, coriander, mint, green chilies, the ground spices, lemon juice, crushed onions and the oil in which the onions were fried. Mix well and marinate for about 3-4 hours.
Wash the rice and mix with one cup well beaten yogurt. Add saffron in half a cup of milk. Set aside.
Take a heavy- bottomed pan with a tight covering lid. Transfer the marinated meat with the marinade to the pan. Place the rice over the meat. Sprinkle the saffron milk over the rice. Dot it with ghee. Cover and cook, first at high, then at medium low heat till the meat is tender, the liquids, are absorbed and rice cooked. Take out gently and serve steaming hot.
Dum Olav
Potatoes in Spicy Red Gravy
Serves: 4-6
Ingredients
Potatoes, unpeeled 1″ x 11/2″ pieces 750 gm
Refined oil 1 cup/ 170 ml
Black cardamoms [bardi elaichi) 8
Green cardamoms (choti elaichi) 8
Cloves (laung) 5
Cinnamon [dalchini), sticks, 2″ each 5
Dry ginger powder [south] 3 tbsp/12 gm
Aniseed [moti saunf) powder 3 tbsp/12 gm
Bay leaves (tej patta) 5
Garlic [lasan), ground 11/2 tsp/9 gm
Cooked Yogurt* 1/2 cup/100 ml
Kashmiri red chili powder, dissolved in 1 cup water 3 tsp/6gm
Onion paste, fried 1 tbsp/ 25 gm
Salt to taste
Turmeric (haldi) powder 11/2 tsp 3 gm
Dry cockscomb (mawal) flowers,* * heated with 1/2 cup water extract 1/4 cup/50 ml
Black cumin seeds (shah jeera) 1/4 tsp
*Cooked Yogurt
Whisk 2 cups yogurt (dahi) until very smooth. Add 1/2 cup water and whisk again to blend well. Pour this mixture into a round-bottomed pan and put it on high heat. Stir constantly till the mixture comes to the boil. Then reduce the heat to low, stirring occasionally, until the mixture is reduced to half its original quantity, and its colour has changed to off-white. Use this cooked yogurt as specified in the recipe.
**Dry Cockscomb Flower Extract
Heat 11/2 cups dry cockscomb flowers with 11/2 cups water in a pan for 1-2 minutes. Cool and then strain through a fine muslin cloth. Collect the extract in a bowl. Use as required.
Method
Boil the potatoes until tender. Keep aside to cool. Peel and pierce through them with a toothpick. Heat 1 cup refined oil and fry the potatoes on very low heat until they are reddish brown. Stir occasionally while frying. Remove and drain on kitchen towels.
In a pan, add the cardamoms, cloves, cinnamon sticks, dry ginger powder, aniseed powder, bay leaves, garlic, cooked yogurt, red chili water, onion paste and salt. Stir to make a homogenous paste.
Pour in 3 cups water, bring the mixture to boil and cook for 3-4 minutes. Add the potatoes and turmeric powder. Reduce heat to low and cook covered for 5 minutes more. Add the cockscomb flower extract and cook until the oil separates. Mix in the black cumin seeds.
