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2 cups Basmati Rice (washed well & drained)
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1 kilogram Chicken or Mutton
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2 large Onion (thinly sliced)
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2 large Tomatoes (chopped)
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2 Bay Leaves (Tezz Pattay)
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3 Big Black Cardamoms (Bari Kaali Ilaichi)
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1 (2" piece) of Cinnamon Stick (Dal Cheeni)
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8 Cloves (Loung)
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1 tsp. of Peppercorns (Saabut Kaali Mirch)
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½ tsp. Cumin Powder (Pisa Zeera)
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½ tsp. Coriander Powder (Pisa Dhania)
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½ tsp.
Allspice (Pisa Garam Masala)
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¾ tsp. Turmeric Powder (Pisi Haldi)
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1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
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Salt (to taste)
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1 tsp. Ginger Paste (Pisi Adrak)
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1 tsp. Garlic Paste (Pisa Lehsan)
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A few strands of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
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4 tbsp. Clarified Butter (Ghee) or Cooking Oil
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3 cups Water
- Wash meat well. In a large pot, combine: meat, 4 cups water, and bay leaves. Bring to a boil and turn heat to medium and let meat cook covered until it is well done and water has completely dried. (If the meat has cooked but the water has not evaporated then turn heat to high and continue to fry meat until the water has completely dried.) Turn off heat and set aside.
- Separately in a deep frying pan, heat a little clarified butter or cooking oil until well hot. Add all whole masalas and fry until they splutter.
Add onions and fry until they turn brown. Add ginger paste, garlic paste, and tomatoes and mix. Add all of the rest powdered masala and fry masala well by adding a bit of water to avoid sticking/burning as needed.
- Add cilantro/coriander leaves and continue to fry well until the clarified butter or oil starts to separate from the masala (a sign that the masala is well fried.) Add rice and fry for a minute or two or until the colour changes a bit. Add the cooked meat and 3 cups of water and mix. When water comes to a boil, lower heat and let rice simmer until they are well done and water has completely dried.
