Ingredient:
250 gm Rice
500 gm: Lamb (cubed)
2 large Onions (quartered)
2 pc(1 inch) Cinnamon sticks
10-12 Cloves
12 pcs Peppercorns
6-7 Cardamoms
1/2 tsp Coriander powder
1-2 tbs Sugar
1 tsp Lemon (juice)
1 tsp Almonds or pine nuts
1/2 tsp Saffron (soaked in 1/4 tbs milk)
4 tbs Ghee
Salt to taste
Method:
Make bouquet of onions, cinnamon, cloves, 8 peppercorns, 4 cardamoms, and coriander.
Put bag of spices in a pan, add meat, salt and enough water to cover. Cook until water reduces to half. Remove bag of spices and squeeze out the flavor. Add the sugar and juice from 1/2 lemon; cook until liquid is syrupy.
In an another pan boil the rice in water with the remaining spices and some salt until barely tender; drain.
In a casserole put a layer of rice, then the meat, then remaining rice.
Pour saffron milk over top, sprinkle with nuts, cover tightly, bake like pullao (~350 F for 30-45 minutes).
250 gm Rice
500 gm: Lamb (cubed)
2 large Onions (quartered)
2 pc(1 inch) Cinnamon sticks
10-12 Cloves
12 pcs Peppercorns
6-7 Cardamoms
1/2 tsp Coriander powder
1-2 tbs Sugar
1 tsp Lemon (juice)
1 tsp Almonds or pine nuts
1/2 tsp Saffron (soaked in 1/4 tbs milk)
4 tbs Ghee
Salt to taste
Method:
Make bouquet of onions, cinnamon, cloves, 8 peppercorns, 4 cardamoms, and coriander.
Put bag of spices in a pan, add meat, salt and enough water to cover. Cook until water reduces to half. Remove bag of spices and squeeze out the flavor. Add the sugar and juice from 1/2 lemon; cook until liquid is syrupy.
In an another pan boil the rice in water with the remaining spices and some salt until barely tender; drain.
In a casserole put a layer of rice, then the meat, then remaining rice.
Pour saffron milk over top, sprinkle with nuts, cover tightly, bake like pullao (~350 F for 30-45 minutes).
