Ingredients!
450 g of white long grain rice, preferably basmati
700-900 grams of lamb or 1 small chicken,
2 chives, chopped
50 grams of carrots, minced
2 teaspoons char masala
¼ teaspoon of saffron
1-2 cloves of garlic, minced
1 tablespoon vegetable oil
salt and pepper (or green pepper)
Prepare it!
Rinse the rice several times in cold water until it is dry. Add fresh water and let the rice stand for at least half an hour.
Wash the meat and add it to the fork cooker with oil, onion, galic, char masala, salt and pepper. Fry the meat for 5 minutes.
Add water and carrots. Let it cook for 15-20 minutes or until the meat is soft.
Pull the suitcase and put it in the pan.
Drain the rice well and add it, followed by meat and vegetables. Rice and meat must be covered with approx. 1 cm lower.
Bring to the boil, cover with lid, turn the heat slightly and cook until the rice is tender and the liquid has evaporated.
To finish the rice, place the pot with a tight lid in the preheated oven at 150 ° C for 20-30 minutes, or leave it in a good frying pan on top of the oven on very low heat.
Serve on a large scale rice, meat and carrots to serve.