1 lb. meat 1 Tbsp. coriander leaves 1 c. yogurt or yogurt 1 Tbsp. mint leaves 1 stick butter 2 medium size tomatoes cooked 5 small pieces cinnamon sticks 2 inch ginger 3 bay leaves 1 whole garlic 3 cardamom 1 tsp. cumin powder 3 cloves 1 Tbsp. salt 4 big onions 1/4 tsp. turmeric powder 7 green chilies 1 c. basmati rice
Keep the meat soaked in the yogurt or yogurt for 1/2 hour. Heat the butter, season it with cinnamon, bay leaves, cardamom and. cloves. Cut onions and green peppers lengthwise and add them into the fry pan with the other spices. When onion turns into golden brown color, add the coriander and mint leaves and the tomato pieces. (If mint leaves are not available use a drop of mint essence) .After 2 minutes, add crushed ginger and garlic, stir nicely. Then add the meat and yogurt, cumin, salt and turmeric. If it is cooked in the pressure cooker, it will take 20 minutes to cook. Otherwise, cook meat until it becomes soft. Remove excess water (gravy) from meat and measure it and keep it aside . In a different vessel measure the excess gravy taken from meat and add enough water to make the liquid into 1 cup and heat it on the stove. Wash and add basmati rice into it and cook. When all water evaporates, rice would have been cooked only halfway. Preheat oven to 350 degrees. Cover the bottom of a tray with meat and top it with rice. Cover the tray with aluminum foil and bake it for 30 minutes. A little warm water can be sprinkled if there is not much moisture. Serve this with onion pachadi.