RECIPES OF PAKISTAN

Ingredients

240 ml

2

675 gm

2 tsp

2 tsp

1 1/2 tsp

4

4

4 pods

2

 2 tsp

2 tsp

720 ml

4

180 ml

675 gm

1 tbsp

1 tsp

Ghee or oil
Onions (finely chopped)
Mutton or lamb (cut into 2.5cm cubes)
Red chili powder
Turmeric powder
Black cumin
Cinnamon sticks( 2.5cm pieces)
Cloves
Cardamom
Bay leaves
Ginger paste
Garlic paste
Water
Tomatoes (chopped)
Plain yoghurt
Rice
Coriander (freshly chopped)

Lemon juice

Salt (adjust to taste)
Mint leaves (a few)

1. Heat the oil in a large saucepan, add the onions and fry until golden brown
2. Add the mutton and fry over a high heat for 5 minutes, turning from time to time
3. Add the salt, red chili powder, turmeric powder, black cumin, cinnamon sticks cloves, cardamom pods, bay leaves, ginger and garlic pastes together with the water, mix well then reduce the heat, partially cover and cook for 45 minutes
4. Meanwhile, place the rice in another saucepan, cover with 5cm of water, bring to the boil then reduce the heat and simmer for 10 minutes only until half cooked
5. Drain well and set aside
6. After the 45 minutes cooking time, stir the yoghurt into the meat mixture and cook gently for a further 5 minutes
7. Place one quarter of the half cooked rice on the bottom of a large saucepan then top with one quarter of the meat mixture
8. Continue layering until the rice and meat are finished
9. Sprinkle with the chopped coriander, mint leaves and lemon juice, cover and cook over a medium heat for 5-10 minutes unit rice is completely cooked

Serve hot with raita and salad