Madrassi Pulao

Ingredients

• 1 kg meat

• 3/4 kg rice

• 4 tsp ground lasan (garlic)

• 2 tsps ground adrak (ginger)

• 2 cups yogurt

• 2 cups ghee

• 3-4 tomatoes

• 6-8 green chillies, slit lengthwise

• 10 to 15 peppercorns

• 5 to 8 lavangs (cloves)

• 4 elaichis (cardamoms)

• 3 dalchinis (cinnamon)

• 1/2 kg onion

• sprig of kothmir and pudina (coriander and mint)

Method

Heat the ghee, add full garam masala and then onion, fry till very light brown. Add ground lasan, fry a little and then add adrak, then meat, then ground chillies, tomatoes, yogurt, lots of pudina and kothmir.

Let the meat cook in the cooker without adding any water for 10 minutes after whistle.

In another vessel spread the cooked meat, cover with half-cooked rice, kothmir and pudina. Add some ghee and zaffran (saffron).

Keep on slow fire for about 15 to 20 minutes before serving.