Bismillahir Rahmanir Raheem
I simply wish there was a way my readers could actually eat or at least smell the fragrance of this plate of food. It tasted remarkable! Once again, I had used the very old ingredients, the mint, cilantro, serrano peppers, and whole spices. The two ingredients that added the extra richness were the poppy seeds and best quality spanish saffron. I highly recommend you try making this and you will be pleased with the result.
For the ground meat..,
Ground lamb meat-1 lb
Salt- to taste
Red pepper powder- to taste
Turmeric powder-1 /2 tsp
Onions-4, sliced thinly
Ginger- garlic paste-2 tbs
Poppy seeds-2 tbs, roasted and ground to a fine paste
Tomato-1 large, chopped
Garam masala- 1 tsp
Oil-1/2 cup or more
For the rice..,
Rice-2-1/2 cups, soaked in water for 1 hour
Water- enough to boil the rice
Salt- to taste
Whole spices-4 each of cloves, cinnamon and cardamom
Saffron-1/2 tsp boiled in 1/4 cup of water and cooled
1. Heat oil and fry onions until they turn golden brown and crispy.
2. Keep 1/4 of the fried onions in the pot and remove the remaining and save for later use.
3. Put the ginger-garlic paste and saute until the raw smell goes away.
4. Add the ground poppy seed paste, stir, follow by adding the tomatoes and the beaten yogurt and stir until the oil seperates from the mixture.
5. Add the ground meat, serrano peppers, salt, pepper, turmeric powder and aram masala and cook uncovered until all the ingredients come together and oil seperates form the rest of the ground meat.
6. Boil water , throw in the salt and whole spices and add the soaked rice and cook until aldente and drain all the water using a colander.
7. Put half of the rice into a heavy bottomed pot, and then spread a handful of the cilantro and mint, then pour 3/4 of the ground meat mixture , followed by the 3/4 of the fried onions and once again top it off with the remaining rice, put another handful of the mint and cilantro and now the last part of the ground meat. Cover the ground meat with the remaining fried onions and pour the saffron infused water and secure the mouth of the pot with an aluminum foil and place a tight fitting lid.
8. Cook on medium heat for 10 minutes until you see the foil puff up and the steam struggling to escape:)
9. Turn off the stove, transfer to a serving platter and serve hot.
1. You may use any kind of peppers, I have used serrano.
2. It's basically layering the rice and ground meat. You may add any number of layers you wish to.