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Akha Jeera Champ Pulao
Description
Cumin pilaf with mint-flavoured ribs
Summary
| Yield | |
|---|---|
| Prep Time | 45 minutes |
Ingredients
- 600 g basmati rice, washed, soaked in water tor 30 minutes, drained
- 1 kg lamb ribs, double
- 5 green cardamoms (choti elaichi)
- 5 cloves (laung)
- 4 cinnamon (dalchini) sticks, 2"each
- 6 g black peppercorns (sabut kali mirch)
- 200 g butter / refined oil
- 4 g cumin (jeera) seeds
- 3 onions, medium, sliced
- 3 g garam masala
- 24 g garlic-ginger (lasan-adrak) paste
- 36 g green chillies
- 8 g green coriander (hara dhaniva), fresh
- 4 g mint (pudina) leaves, fresh
Instructions
1. Cook the ribs in 5 cups water with the green cardamoms, cloves, cinnamon sticks, black peppercorns, and salt till it is tender Strain the stock into another pan. Keep the ribs aside.
2. Heat the butter / oil in a pan on low heat until the foam subsides. Add the cumin seeds and saute for a few seconds. Increase the heat, add the onions and saute till golden. Add the garam masala and the fine paste; cook until the water evaporates.
3. Add the cooked ribs and saute, adding a few tablespoons of water. Add the stock, topping up with warm water to make 5 1/2 cups. Bring to the rapid boil and add the rice. Stir to mix well. Lower heat and cook covered until the rice is cooked and the stock is absorbed.