Ingredient! 450 g white long grain rice, preferably basmati. 700–900 gram lamb on the bone or 1 small chicken. 2 medium onions, chopped. 50 gram carrots, chopped. 2 teaspoon char masala. one by four teaspoon saffron. 1-2 cloves garlic, minced. 1 tablespoon vegetable oil. salt and pepper (or green Chili).
Preparation! Rinse the rice several times in cold water until it runs clear. Add fresh water and leave the rice to soak for at least half an hour. Wash meat and add it in preassure cooker with oil, onions, galic, char masala, salt and pepper. Brown the meat for 5 minutes. Add water and carrots. Cook it for 15-20 minutes or until meat is soft.
Strain the stock and put into the casserole. Drain the rice well and add it, followed by the meat and vegetables the rice and meat should be covered by about 1 cm of stock. Bring to the boil, cover with a lid, turn down the heat slightly, and boil gently until the rice is tender and the liquid has evaporated. To finish off the rice, place the casserole with a tight-fitting lid n a preheated oven at 150°Celsius (300°Fahrenheit mark 2) for 20–30 minutes or leave it in a tightly covered pan on top of the stove, over a very low heat, for the same length of time. To serve, mound the rice, meat and carrots on to a large dish.