Whole spice Pilaf (Kharay masala ka pilau/pilaf)

Ingredients

• ½ kilo of Lamb meat
• Salt to taste
• 10 black pepper corns
• Fennel seeds/Saunf 1 tsp
• 1 kilo of rice
• 2 black cardamom
• 4 cloves
• 1 tsp of cumin seeds
• 5 cloves of crushed garlic
• 2 tomatoes chopped
• 1 tsp of red chilli powder
• 1 tsp of turmeric powder
• ½ cup of Oil
• Bay leaves 2 -3(dried)
• 2 onions chopped

Method

Step 1

In a pot put meat, salt, black peppercorns, black cardamom, fennel/saunf, cumin seeds, 2 dried bay leaves, cloves, garlic ,one onion and 4 cups of water, let the meat cooks till tender. Strain the meat and remove the rest of whole spices.

Step 2

In a pot heat oil and brown the onions, add tomatoes, 1 bay leaf, splash of water, turmeric, red chilli and meat stir till the oil leaves the paste and is dry, it is better to cook on medium to low flame to prevent the paste from burning. Now add stock when boiling, add in soaked rice. (The rice is washed in cold water, till the water turns clear and then soaked in water; afterwards the water is drained out). The ratio of stock and rice should be 1 and ½ parts of stock and 1 part of rice. Now let it cook on a low to medium flame

Step 3

Then when it’s andante put a tawa (metal disc) under the pot and cover the mouth of the pot with cotton cloth and put the lid. It should be on a very low flame for 10-15 minutes. All the rice grains should be separate and not gooey or mushy. Serve with salad.