Ingredients

• 450 g white long grain rice, preferably basmati
• 700–900 g lamb on the bone or 1 small chicken, cut into pieces
• at least 570 ml water
• 2 medium onions, chopped
• 50 g carrots, chopped into 2.5 cm pieces
• 2 tsp char masala
• ¼ tsp saffron (optional)
• 1-2 cloves garlic, minced
• 1 tablespoon vegetable oil
• salt and pepper (or green Chili)

Method

Step 1

Rinse the rice several times in cold water until it runs clear. Add fresh water and leave the rice to soak for at least half an hour.

Step 2

Wash meat and add it in preassure cooker with oil, onions, galic, char masala, salt and pepper. Brown the meat for 5 minutes.

Step 3

Add water and carrots. Cook it for 15-20 minutes or until meat is soft.

Step 4

Strain the stock and put into the casserole.

Step 5

Drain the rice well and add it, followed by the meat and vegetables; the rice and meat should be covered by about 1 cm of stock.

Step 6

Bring to the boil, cover with a lid, turn down the heat slightly, and boil gently until the rice is tender and the liquid has evaporated.

Step 7

To finish off the rice, place the casserole with a tight-fitting lid n a preheated oven at 150°C (300°F, mark 2) for 20–30 minutes; or leave it in a tightly covered pan on top of the stove, over a very low heat, for the same length of time.

Step 8

To serve, mound the rice, meat and carrots on to a large dish.