| Finely minced mutton or beef |
250 gms |
| Ginger paste |
1 tsp. |
| Green chilies coarsely chopped |
1-2 |
| Onion coarsely chopped |
1 medium |
| Handful fresh |
dhuniya leaves |
| Ground garam masala |
½ tsp. |
| Bread soaked and squeezed to remove water |
1 slice |
| Salt |
½ tsp. |
| For the Pulao: |
|
| Rice presoaked |
1 ½ cups |
| Onion sliced |
1 medium sized |
| Oil |
4-5 tbs |
| Ginger |
½ tsp. |
| Garlic |
½ tsp. |
| Zeera |
1 tsp.whole |
| Black peppercorn |
5-6 |
| Cloves |
5-6 |
| Piece of cinnamon |
½ inch |
| Bari illaichi |
1 |
| Salt |
1 tsp. |
| Water |
½ cup |
|
Method:
- Put the minced meat and all its spices to a grinder and grind well till all he ingredients are chopped well.
- Form into small meatballs and keep aside.
- In another pot heat the oil and sauté the onion till it starts to turn brown.
- Add all the spices along with a little water to prevent it from burning.
- Mix well.when the water has dried Add ½ cup of water and add the meatballs carefully to it. Cover and allow to cook for about 10 minutes on medium flame to cook the meatballs.
- When the color of the meatballs has changed, add the rice and add water so much so that it reaches about 1.5 cm above the level of the rice. Cover and cook till the rice becomes tender and the water dries.
- Reduce flame to minimum and allow to cook for another 5 minutes in its own steam.
- Serve with raitha or garlic chutney.
- If the rice doesn’t seem to be tender.add a few tablespoon of water and allow to cook some more on low heat.
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