Kashmiri Mixed Rice

Category : Other
Rating :
Total Votes : 1
Contributed By: Nimi Thilak

Serving :4-5
Cooking Time : 25 mints
Cusine Type : Kashmiri

Ingredients

For the rice:::::::::::



5 cups or 1kg basmati rice,soaked in water for 1/2 hr


200ml or 1 cup evaporated milk


7 cup water


100g ghee


1 cinnamon stick


3 cardomom seeds


3 star anise


1 pandan leaf


1/2 onion(sliced)


1/2 tbsp ginger paste


1/2 tbsp garlic paste


1 stalk lemon grass(pounded)


1 pandan leaf


salt to taste





for the mutton::::::::::::::





3/4 kg mutton,cut into small pieces


100gm chick peas,soak for 15 mints


6tbsp cooking oil


1 cinnamon stick


100 gm yoghurt


1/2 tbsp garlic paste


1/2 tbsp ginger paste


1 tbsp coriander powder


1/2 tbsp fennel powder


1/2 tbsp cumin powder


1/4 white pepper powder


2 big onions(sliced)


300 ml water





for garnish:::::::::::





50g fried cashew nuts


50g fried onions


coriander and spear mint leaves(optional)

Directions

1.Heat ghee in rice cooker and saute cinnamon,onion,garlic,ginger,pandan leaf and lemon grass until onion is golden brown.
2.Add water,evaporated milk and brong to boil then add rice,salt to taste and cook for 20 minutes.Set aside.
3.Heat oil in a pan and saute cinnamon and onions for 2 mints.
4.Add water,mutton,salt,garlic and ginger and cook meat halfway.
5.Add coriander,cumin,fennel,white pepper,yoghurt and cheick peas adn cook until meat and chick peas are thoroughly cooked.
6.Mix mutton gravy into rice cooker and stir well.
7.Heat for another 5 minutes.
Sprinkle with garnish and serve.

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