For the rice 400 g basmati rice 20 g cinnamon 10 g cloves 10 g cardamom 5 g black pepper Salt to taste. For lamb 500 g lamb, boneless 100 g clarified butter 150 mL neutral oil 250 g onions, sliced 150 g tomatoes, chopped 15 g ginger, sliced 20 g garlic, sliced 6 green chilies 5 g turmeric powder 15 g red chili powder 15 g coriander powder 15 g garam masala powder 15 g fennel powder 1 g saffron 50 mL milk 200 mL yogurt 20 g mint leaves, chopped 15 g coriander leaves, chopped Salt to taste. Me thod Wa sh r i ce g en t l y u n t i l t h e wa te r become s c l ea r . Soa k r i ce f o r 30 m i n u te s . D ra i n a n d se t a s i d e . H ea t o i l i n a h ea vy-bo t tomed pa n . Ad d on e - f ou r t h o f t h e s l i ced on i on s a n d f ry t h em u n t i l t h ey become g o l d en i n co l o r a n d c r i sp i n tex t u re . Remo ve t h e on i on s i n a pa pe r towe l a n d keep f o r g a rn i sh . Cl ea n a n d cu t t h e l amb i n to 50 g p i ece s . Wa sh a n d d ra i n we l l . Gr i n d t h e g i n g e r , g a r l i c , a n d g reen ch i l i e s i n a f ood p roce s so r u n t i l i t become s a coa r se pa s te . #FINEDININGINDIAN | 48 JUNE 2019
49 Publizr Home