This recipe is quite odd, but fairly tasty and interesting. Be warned, black cumin is not at all like regular cumin. To substitute you might try a mix of cumin and black pepper, but the flavor would still be different.Beef or Mutton Tehari
Prep Time: 15 minutes
Cooking Time: 60 minutes
Serves: 46
Ingredients:
2 lb ground lamb (or beef)
1 onion, sliced
4 green Thai Chillies, split and seeded
3 tsp red chili powder
2 1/2 tbsp salt
1 tsp garam masala
2 tbsp garlic-ginger paste
4 tbsp yogurt
4 pods green cardamom
2 sticks cinnamon
1 tsp black cumin (shahi jeera)
5 cups water
4 cups rice
2 tbsp cilantro
Cooking:
Preheat the oven to 350 degrees Farenheit.
Wash and soak the rice.
In a pressure cooker, add a little oil and fry chillies, onions, and ground meat. Once onions and translucent, add chilli powder, salt, and garm masala and cook for another minute.
Add a cup of water, and close the lid. Pressure cook for twenty minutes.
In a heavy saucepan, add the oil and fry garlic-ginger paste until golden brown. Add the yogurt, cardamom, cinnamon, and black cumin and fry for one minute. Add the water and rice, bring to a simmer, and cook for 8 minutes. Add the meat mixture, place the lid on the pot, and put into the oven for 12 minutes.
Garnish with cilantro and serve immediately.
