250 grm. finely minced mutton or beef
1 tsp. ginger (Adrak) paste
1-2 green chilies coarsely chopped
1 medium onion coarsely chopped
Handful fresh coriander (Dhaniya) leaves
½ tsp. ground garam masala
1 slice of bread soaked and squeezed to remove water
1 tsp. salt
For the Pulao:
1½ cups of rice presoaked
1 medium sized onion sliced
4-5 TBS oil
½ tsp. ginger (Adrak)
½ tsp. garlic (Lehsan)
1 tsp. whole cumin seeds (Zeera)
5-6 black pepper (Kali Mirch)
5-6 cloves (Laung)
½ inch piece of cinnamon (Dalchini)
1 black cardamom (Bari Ilaichi)
1 tsp. salt
½ cup water
To make the meatballs:
Put the minced meat and all its spices to a grinder and grind well till all he ingredients are chopped well.
Form into small meatballs and keep aside.
In another pot heat the oil and sauté the onion till it starts to turn brown.
Add all the spices along with a little water to prevent it from burning. Mix well. When the water has dried Add ½ cup of water and add the meatballs carefully to it. Cover and allow to cook for about 10 minutes on medium flame to cook the meatballs.
When the color of the meatballs has changed, add the rice and add water so much so that it reaches about 1.5 cm above the level of the rice. Cover and cook till the rice becomes tender and the water dries. Reduce flame to minimum and allow to cook for another 5 minutes in its own steam.
Serve with Raita or Garlic (Lehsan) chutney.
If the rice doesn’t seem to be tender. Add a few tablespoon of water and allow to cook some more on low heat.
Serve with Achaar or Raita.
Serving: 2 -3 persons