Not sure how this recipe got its name ....it is yummy and easy for a weeknight supper or when we have guests over. Recipe credit-Shahista Parpia (my sister, my friend)
Forgive and pardon others to be forgiven and pardoned.
2-3 tablespoons oil
2-pounds meat cut into pieces
4 onions sliced
1 teaspoon cumin seeds
2-3 green chilies chopped
½ teaspoon Chili powder
1 tablespoon ginger-garlic paste
1 teaspoon garam masala powder
Heat oil and add the cumin seeds, add the onions and fry till golden. Add the meat along with tomatoes, green chilies, chili powder, garam masala and ginger-garlic paste. Cook till meat is tender.
Heat about 1 cup oil and fry sliced onions till golden. Remove and reserve.
Heat 2-3 tablespoon oil and add the cumin seeds till fragrant (should take 30mseconds) add the ginger-garlic paste and add the meat along with salt, brown it.
Add the tomatoes along with the spices. Cover and cook on low heat, add 1 cup water and cook till meat is tender. Add fried onions and cook for a couple more minutes.
For the rice-
Heat 4 cups water in a pot along with the below spices and bring it to boil (I like to put it in a tea ball which infuses the flavor so that we don't chew on whole spices). Add 2 cups rinsed rice along with 11/2 teaspoon salt. Cook the rice till all water is absorbed, reduce heat and cook the rice till tender.
- cinnamon sticks-2
Saffron strands-generous pinch
In a serving plate put 1/2 layer of rice, then add a layer of meat gravy, cover with the remaining rice and over it pour the remaining meat gravy. Sprinkle with chopped coriander leaves and spring onions and serve hot.