Ingrediens!
450 g of white long grain rice, preferably basmati
700-900 grams of lamb on bone or 1 small chicken,
2 medium onions, chopped
50 grams of carrots, chopped
2 tsp char masala
¼ teaspoon of saffron
1-2 cloves of garlic, minced
1 tablespoon vegetable oil
salt and pepper (or green chili)
Preparation!
Rinse the rice several times in cold water until it runs dry. Add fresh water and lower the rice for at least half an hour.
Wash meat and add it to pre-cooked pans with oil, onion, galic, char masala, salt and pepper. Bread the meat for 5 minutes.
Add water and carrots. Cook it for 15-20 minutes or until meat is soft.
Pull the stem and place in the pan.
Drain the rice well and add it, followed by meat and vegetables rice and meat should be covered with approx. 1 cm stock.
Bring to a boil, cover with lid, turn down the heat a little, and cook gently until the rice is tender and the liquid has evaporated.
To finish the rice, place the pan with a tight lid after preheated oven at 150 ° C for 20-30 minutes, or leave it in a tight-fitting pan on top of the oven over a very low heat, at the same time.
To serve, raise rice, meat and carrots on a large bowl.