Gather aromatic basmati rice, tender lamb or chicken, yoghurt, saffron, spices like cardamom and cloves, onions, garlic, ginger and fresh herbs (mint and coriander).
Marinate the meat in yoghurt, Kashmiri spices and a bit of salt and leave it for a few hours to infuse with rich flavours.
Cook basmati rice by adding whole spices like cardamom and cloves for extra aroma, until it’s about 70% done.
In a large pot, layer partially cooked rice and the spiced meat, then add a layer of fried onions, saffron-infused milk and fresh herbs.
Seal the pot with a lid or dough and cook on low heat for 30-40 minutes to allow the flavours to meld and the rice to finish cooking. Serve hot with raita or salad.
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