Recipe credit: Ruhana Ebrahim
Picture credit: @mama_taught_me_well
•1kg lean beef / mutton mince (washed & drained)
•2 large onions (sliced)
•2 teaspoon whole Jeeru (Cumin)
•2 taj (cinnamon sticks)
•3 Elachi (cardomom) pods
•2 star anise
•3 large tomatoes (liquidized)
•½-1 tablespoon red ginger garlic masala
•1 teaspoon chilli powder
•2 ½ teaspoon rough salt
•¼ teaspoon turmeric
•2 teaspoon dhana Jeeru (Cumin)
•1 tablespoon brown vinegar
•1 teaspoon mustard powder
•1 liter sour milk
•3 large carrots (cut in batons)
•1 ½ cups frozen peas
•5 large potatoes (quartered & fried)
•2 cups basmati rice
(Optional 1 cup frozen corn)
1. Braise 1 onion in oil with 1 teaspoon Jeeru (Cumin) until translucent for rice.
2. Add 4 cups water to pot and cover and allow to come to a boil.
3. Add rinsed rice to pot with 1 teaspoon rough salt and allow to cook on medium heat. When water is almost absorbed, drop heat to low and allow rice to steam and fluff up.
4. Remove from heat when done and leave aside.
5. Braise the other onion in oil with taj, Jeeru (Cumin), anise, cloves, Elachi (cardomom) and peppercorns until golden.
6. Add masala and spices and braise till fragrant.
7. Add mince, vinegar and mustard powder and cook till water burns out.
8. Add tomatoes, 500ml sourmilk, carrots and peas and cook till water has almost burnt out.
9. Add in fried potatoes and rice, mix together and allow to steam together.
10. Serve with dhai (made with remainder sourmilk, pinch salt, green chutney) and fried papar.