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Yellow Rice:
4 tbsp ghee
20g chopped garlic
40g shallots (sliced)
20g fresh ginger (smashed)
4 cloves
1 tsp cumin
4 cardamom
1 stick cinnamon (about 5cm long)
630ml water
2 tsp salt
500g basmati rice (washed, drained)
a few saffron strands (soaked in 1 tbsp
water)
Mutton Curry:
500g mutton (cut into pieces)
40g fresh ginger (pounded)
20g garlic (pounded)
2 tbsp chili powder
1 tbsp coriander powder
1/2 tbsp turmeric powder
2 stalks mint leaves
2 tomatoes (sliced)
150g onions (shredded)
6 cloves
6 cardamoms
1 stick cinnamon (about 5cm long)
800ml water
salt to taste
Pickles:
1 onion (shredded)
1 tsp mustard seed
30ml water
50ml vinegar
sugar and salt to taste
200g pineapple (cut into wedges)
200g cucumber (sliced)
2 red chilies (sliced) |
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Method :
Yellow Rice:
Heat ghee in
wok till hot. Stir-fry chopped garlic, shallots, fresh ginger, cloves,
cumin, cardamom and stick cinnamon till shallots turn golden brown. Add
water and salt then bring to boil. Add in basmati rice. Continue cooking
till water is almost dry. Sprinkle saffron water over rice. Wait for
minutes. Lower heat and evenly mix color into rice. Continue cooking over
low heat till rice is dry. Serve with mutton curry and pickles.
Mutton
Curry:
Marinate mutton
with fresh ginger, garlic, chili powder, coriander powder, turmeric
powder, mint leaves and tomatoes. Heat 6 tbsp oil in wok till hot.
Stir-fry onions, cloves, cardamom and stick cinnamon till onions are
browned. Add tamarind mutton and stir-fry till fragrant. Add water and
salt. Cook over medium heat till gravy is reduced by half. Lower heat and
simmer, stirring constantly, till gravy is further thickened.
* Mutton curry
can be replaced with chicken curry. Complete the set with Yellow Rice and
Pickles.
Pickles:
Heat 1 tbsp oil
in wok. Add onion and mustard seed. Stir-fry till onion is soft. Stir in
water, vinegar, sugar and salt. Cool completely before adding pineapple,
cucumber and red chilies. Set aside for 20 minutes before serving.
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