Salaamm, I will try this today. Inshaallah. Rice : 2 GlassSalt: to tasteChili powder: 1tspBlack pepper:1/2 tspWhite pepper: ½ tspCarrot 1 normal size (Julienne chopped)Shakar[ Brown sugar]: 1 tspRed food colour : 2 dropsOnion: 2 Big (Sliced)Oil: half a cupAlmond half a cup ( brown skin, peeled off)Akhroot [Walnut] : 1 cupKaju [Cashew nuts]: half a cupRaisin [kishmish] :3 (tbs soaked for 2 hours)Lemon:2-3 Ingredients for Beef Stock: Beef 1.5 kg (4-5Big pieces)Salt: 1tspGarlic: 5 clovesElaichi black: [cardamom]2Ealichi green:[cardamom small] 2Badiyan e khatai [Star Anise]Safaid zeera [white Cumin seeds] : 1 tspSonf [aniseed] : 1 tbsDar cheeni [Cinnamon]: 1 pieceKali mirch sabut[Black peppercorn]:4Long [cloves] : 3 Preparations: Prepare beef stock by adding all the ingredients, written under *beef stock ingredients* in water and cook for about 4-5 hours untill beef is tender and 2 glass of stock is left.Boil chopped carrot in 2/3 cup water and add 2 drops red food colour.Fry 1 chopped onion( Until brown),badam, kaju, akhroot, soaked kishmish, boiled carrot separately.Fry big pieces of beef .Soak rice for an hour. Recipe: Heat the oil and fry 1 chopped onion until the texture is changed (not the colour).Add beef stock and when it comes to boil add rice and put salt, black pepper, and white pepper and chilli powder.Add water IF REQUIRED so that rice are completely soaked in stock.Allow simmering.When stock is almost dried, sprinkle fried carrot, onion, and all the nuts.( Leave some for garnishing on the serving dish). Also squeeze the lemons at this stage.Cook on the low heat, with a lid on, with a wet piece of cloth for ideally 7-8 mints. (don’t forget to put tawa under the pot ,so that heat is evenly distributed in the pot and the rice don’t stick to the base).Take rice dish, put fried pieces of beef in the centre, take out rice in the dish and cover the meat with rice completely. Garnish with remaining fried onion, carrot and nuts. Fatimah ♥♥
Posted on: Wed, 14 Jan 2015 11:23:49 +0000
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