Kashmiri pilaf

Submitted by enr on 25 May 2009
350 g Basmati rice
650 g lamb with bones, cut into cubes
1 tsp pepper
1/2 tsp cumin seeds
4 kardamomovi black beans
4 bay leaves
6 cloves garlic
4 cinnamon sticks long 5cm
6 kardamomovi green beans
4 cloves
2 onions
piece ginger - about 12 cm - cut into 4
sunflower oil
All spices put in the muslin bag and put them to cook together with meat, 1 onion, cloves, ginger, salt and 500 ml water. When you boil antifoaming and let simmer until the meat is cooked. Once the meat is cooked it Vadim and strained broth as squeeze all solid pieces of spices to release their aroma. The amount of broth should be about 700 ml - add water to the broth, if it is not enough. In another court warming up the oil and add cumin seeds (only chirped) and second chopped onion. Fry for about 6-7 minutes. Add meat and zaparyavame for about 2-3 minutes before adding the pre-soaked in cold water for 30 minutes Basmati rice. Finally, add the broth and cook to cook rice. Once the boil reduce heat and let simmer for about 5 minutes. Then mix and stop the stove as sandwiching with lid. So rice remains intact and does not breaks. Indian rice must be very dry as served.
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25 May 2009
recipe of Anjum Anand