Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Place the basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain. | 2. Heat 1/4 cup oil in a large skillet over medium heat; fry the cloves, cardamom pods, and cinnamon sticks in the hot oil until fragrant, about 1 minute. Add the onions; cook and stir until the onions are lightly browned, about 5 minutes. Stir the garlic paste and ginger paste into the onion mixture; cook until the garlic and ginger is fragrant, about 1 minute more. Sprinkle the cilantro and mint over the mixture and cook 1 minute more. | 3. Add the lamb chops to the skillet; season with salt. Cook and stir the lamb until the meat begins to brown, about 20 minutes. | 4. Stir the tomatoes, green chile peppers, and ground red pepper into the mixture; continue cooking until the oil begins to separate from the gravy, about 10 minutes. Add the yogurt and lemon juice; cover and cook until the lamb is tender, about 15 minutes. Add water as needed to keep the mixture from getting too dry. | 5. Bring the rice, 7 1/2 cups water, and 1 teaspoon salt to a boil in a saucepan until the rice is nearly done yet a little chewy, 10 to 15 minutes; drain any excess water. | 6. Heat 1 tablespoon oil in a small skillet; fry the sliced onion in the hot oil until lightly browned. | 7. Layer about half the rice in the bottom of a deep pot with a lid. Spoon the lamb masala over the rice. Spread the fried onion over the lamb masala. Top with the remaining rice. Stir the saffron and warm milk together in a small bowl; pour over the top layer of rice. Cover the pot with the lid and place the pot over low heat; cook until the rice is thoroughly cooked, about 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basmati rice	2 1/2	cups		403.4676	0.0	89.7602	2.2667
cooking oil	1/4	cup		-	-	-	-
clove	8			46.032	11.009	1.003	2.184
black cardamom pod	4			403.4676	0.0	89.7602	2.2667
cinnamon	4			-	-	-	-
onion	4		sliced	64.0	14.944	1.76	0.16
garlic paste	1	tablespoon		403.4676	0.0	89.7602	2.2667
ginger paste	1	tablespoon		403.4676	0.0	89.7602	2.2667
cilantro leaf	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
mint leaf	3	tablespoons	chopped	403.4676	0.0	89.7602	2.2667
lamb chop	1	pound		403.4676	0.0	89.7602	2.2667
salt	to taste			-	-	-	-
tomato	3		chopped	120.6297	26.0694	5.8975	1.3403
green chile pepper lengthwise	4	halved		403.4676	0.0	89.7602	2.2667
red pepper	2	teaspoons	ground	2.5	0.5506	0.1169	0.0275
yogurt	2	tablespoons		18.6812	1.4271	1.0627	0.9953
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
water	7 1/2	cups		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	1		sliced	64.0	14.944	1.76	0.16
saffron	1/2	teaspoon		1.085	0.2288	0.04	0.0205
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.