Lentil Pulao (Kichra Pulao Mixed)
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8 oz. Basmati or Patna rice
1 oz. each of yellow masoor and gram dhal
salt to taste
½ teaspoon turmeric powder
FOR MASALA PASTE
1 green chilli 1 clove garlic
1-inch fresh root ginger
1-inch stick cinnamon
6 peppercorns 4 cloves
1 large potato
1 large carrot
oil for frying
8 oz. onions
2 large tomatoes
11/2 lb. stewing steak
1 teaspoon ground coriander seeds ½ teaspoon ground cummin seeds
1 teaspoon chilli powder
4 oz. cooked peas
¼ pint (U.S. cup) stock
How to make Lentil Pulao (Kichra Pulao Mixed)
METHOD:
Wash rice and dhal thoroughly, soak for 30 minutes then par-boil and drain. Add salt and turmeric. Finely mince or grate the green chilli, garlic and ginger. Crush the cinnamon, peppercorns and cloves. Dice the potato and carrots; fry them in a little oil until tender. Set aside. Slice the onions, chop tomatoes and cut steak into cubes. Fry the onion until golden brown add the tomatoes and then the steak. Stir well and add all the spices and cook for 11 hours or until the meat is almost done. Put the cooked vegetables and meat at the bottom of a large saucepan, cover with the rice and dhal. Add stock, cover with a tightfitting lid and simmer for the remainder of the time or until rice is tender.
Note: Preparation time 20 minutes, Cooking time 1 1/2 hours, To serve 4