Servings:

serves 4

Level of difficulty:

Intermediate

Ingredients

Ingredients:

Rice
15 fl oz Basmati Rice
3 tbsp vegetable oil
2 medium sized onions finely chopped
2 garlic cloves finely chopped
1 tbsp cumin seeds
½ tsp ground cardamom (or 6 whole pods, crushed)
½ tsp cinnamon
1 tsp ground cumin
1 tsp salt
A hand full of Raisins

Meat and potatoes
Either 8-10 chicken legs/thighs or cubed lamb for 4 people
1 inch root ginger (grated)
4 garlic cloves (finely chopped)
Juice of ½ lemon
Salt and pepper
2 whole medium potatoes

Chilli salad
1 large onion finely sliced
2 birds eye chilli finely chopped
Bunch of fresh coriander leaves - chopped
3 inch of cucumber chopped into small pieces
2 tomatoes chopped
Tbsp sugar

Method

Method

To prepare the meat and potatoes - rub the meat with the garlic, ginger and lemon, add a pinch of salt and pepper and leave overnight or for at least 2 hours. Put the meat into a large pan with the potatoes and cover with water. Bring to the boil and then simmer until cooked (about 30 minutes). Save the stock as you will need it to cook the rice. Cover the meat and potatoes and place it aside.

For the rice - Wash the rice in cold water and leave it to soak for 10 minutes. Drain well. Fry the onions in the vegetable oil until golden brown and then add the garlic and spices. Fry for a further 3 minutes until the smell of the spices comes through. Add the washed and drained rice and fry for 3 minutes until the rice is coated with the oil and spices. Add the stock *(about 15 fl oz - same quantity of rice to stock is needed) and seasoning, bring to the boil and then cover with a tight lid and simmer for 15 minutes until the rice is cooked. Add raisins 5 minutes before the end of the cooking time. Add the cooked meat and stir together.

For the salad - Soak the sliced onion in boiled water and sugar and leave for 10 minutes. Drain the onions and then add the chopped coriander, chopped cucumber, tomatoes and chilli. Mix together and then serve with the meat and rice. Also serve with natural yogurt on the side.

Running order:
Start by preparing the meat which needs at least 2 hours to marinade
Then soak the rice in cold water (see below)
Then simmer the meat and potatoes and whilst this is cooking drain the rice and fry it with the onions and spices
Then use the meat stock to cook the rice (you can use a stock cube and water if you wish rather than the stock created from cooking the meat but it is best to use real stock)
Whilst the rice is cooking prepare the salad
Mix the rice and meat & potatoes together to serve