For masala: 1 kg Chicken or Beef, cut into pieces 500g Big onions, chopped 200g Tomato 10 Garlic cloves 1/2 inch piece of ginger 7- 8 Green Chillies Salt to taste Garam Masala to taste Coriander leaves Oil Lime juice 1/4 c Cashew nuts 1/4 c Plums (raisins) 2 tbsp Ghee
Make the Masala: Grind garlic, ginger and green chillies together into a paste. Cut the tomatoes in to small pieces. Heat a large pan under low flame. Pour a little oil to the pan and fry the onions until golden brown color. Add the garlic paste mixture to the onion and mix well. After 5 minutes of cooking, add tomatoes and salt to taste. If you wish you can add a pinch of turmeric powder and chillie powder. Now add the chicken or beef pieces; mix well. Leave under low flame until the meat is cooked (Do not add water) After the masala cooked, add coriander leaves and Garam masala to taste. Now keep the masala aside and cook the rice.
Cook the Rice: Heat a large pan under low flame. Pour a little oil and add the rice. Mix well for 2 to 3 minutes. Add boiling water to the rice (2 cups of boiling water for 1 cup of rice), add salt to taste and ghee to rice. Mix well. Close the lid and cook the rice under a low flame.
Assemble: When the rice is cooked, take another pan and layer with a little masala. Add a layer of cooked rice over it. Add little lime juice, garam masala. Repeat layering masala, and lime juice, garam masala. Repeat a total of three times. If you wish you can garnish with fried cashew nuts and plums. Now close the pan with a very tight lid and keep over the low flame about 15 minutes. Serve hot with Curd Sambol!
