Non-veg Recipes

Ingredients

serves : 3-4

• 2 1/2 cups or 500g of kohinoor basmati rice, washed and drained
• 1kg lamb, pieces with bones
• 8 cups of water or 2000ml
• 2 cubes chicken stock
• 2 tbsp ghee
• 3 medium onions or 500g, finely chopped
• 1 cup or 250g of yoghurt
• 2 medium tomatoes or 300g, finely chopped 3/4 tsp while ground pepper
• 3/4 tsp ground coriander
• 3/4 tsp ground turmeric
• 3/4 tsp ground cardamom
• 3 cloves garlic, crushed

Preparation

• cooking time:30 min
• Place lamb pieces and water in a large pot. bring to boil and remove froth as it appears.
• Add the chicken stock cubes, cover and simmer over low heat for 1 1/2 hours or until the lamb pieces are cooked.
• Remove lamb pieces from the stock. Add the kohinoor rice to the stock which should be around 6 cups or 1500ml. and boil it for 10 minutes or until almost cooked. Drain the rice and set aside.
• Heat ghee in a large pot, add and cook the onions, stirring for 5-7 minutes or until golden brown, add the cooked lamb pieces to the onions and mix carefully.
• Combine the yoghurt with the tomato, spices and the garic and pour over the lamb pieces.
• Add the cooked rice over the meat mixture cover, and cook over low heat for 25-30minutes or until the rice is cooked.

Serve hot.