1) 250g basmati rice.
2) 3 tbsp oil.
3) 3-4 cloves
4) 4-5 green cardamoms.
5) 1/4 tsp cumin seeds.
6) 100g carrots, boiled and cubed.
7) 100g green beans, boiled and cubed.
8) 130g cauliflower florets, boiled.
9) Salt (as needed).
10) Water (enough to boil).
11) Beans (optional).
12) Tomatoes (optional).
- Wash rice thoroughly in water 2-3 times to clear away all impurities.
- Keep the rice soaked in fresh water for about half-an-hour.
- Boil about a litre of water in the pan you have.
- Add in oil, whole spices and salt.
- Drain the rice of the excess water. Add it into the boiling water. '
- As the water starts to boil again, lower the temperature so that the contents just simmer.
- Taste the rice after 6-7 minutes to check whether it is soft and done.
- Drain off the excess water if you find the rice cooked well.
- Add the boiled vegetables to the rice.
- Garnish well with beans and tomatoes. Serve hot.
Kawsha Mangsho (Meat Masala)
1) 500gm tender boneless mutton, cut into small cubes.
2) 1 cup plain yoghurt.
3) 2 tbsp oil.
4) 2 medium-sized onions, finely sliced.
5) A 3" dalchini (cinnamon) stick.
6) 3 to 4 laung (cloves).
7) 5 - 6 elaichi (cardamoms).
8) 2 dried red chillies.
9) Salt (as needed).
10) 4 medium-sized onions, grounded to a paste.
11) 2 tbsp ginger-garlic paste.
12) 2-3 green chillies, chopped.
13) l tsp haldi (turmeric).
14) ¼ cup dhania patta, chopped.
Also needed: A mixing bowl, a non-stick kadhai and a slotted spoon.
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Pour yoghurt and salt into the mixing bowl. Add in mutton.
- Knead the ingredients together and keep aside for 20-30 minutes.
- Pour oil into the kadhai and heat on medium flame.
- Add the onions into the kadhai and fry them for about 10 minutes or until they turn crisp.
- Remove the onions using the slotted spoon and keep to a side.
- Add the mutton pieces into the oil and fry on high heat for about 5 minutes or until they have browned considerably.
- Take the mutton pieces away with slotted spoon and set aside to drain.
- Add whole spices, crushed onions and ginger-garlic paste to the same oil.
- Cook the items, stirring them at the same.
- When you find the onion paste beginning to brown, add in chopped green chillies and haldi.
- Stir the items to combine them well. Deep-fry for 2-3 minutes to have your masala is ready.
- Add the mutton pieces in to blend well in masala.
- Continue to stir-fry on high heat for 5-10 minutes.
- Reduce heat to MEDIUM-HIGH and continue to saute the meat for about 20 minutes or until you find the mutton pieces well-cooked and the gravy dried to a thick coating on them. Sprinkle a tablespoon of water again and again on the pieces to prevent them from sticking together.
- Stir in the fried onions and season to taste.
- Garnish the dish with dhania. Serve hot with unsalted luchi or puri.