|Fuji Apple Raita|
2 cups aged Basmati rice, rinsed and drained
12 baby potatoes, boiled for 15 minutes, drained, peeled and left whole
4 onions, sliced in thin crescents
1-1/2 lbs. baby lamb/goat leg, cut in bite-size pieces and marinate for 20 minutes with
- 1 tsp. ginger paste
- 1 tsp. garlic paste
- 1 tsp. Kashmiri mirch/paprika/chili powder
- 2 Tbsp. saunf (fennel) powder
- salt to taste
1 (14 oz.) can beef broth + 1-1/2 cups water, set to simmer
2 + 4 Tbsp. mustard or vegetable oil
1/4 tsp. hing/aesefetida powder
3 bay leaves
1 (6 oz.) tub plain Greek yogurt, whipped
2 Tbsp. Shan pulao/biryani masala mix
1/2 cup deep fried onions (a.k.a. birista)
2 tsp. ghee
- Marinate lamb pieces in next 5 ingredients.
- Sift pulao/biryani masala in a tea strainer over a plate and set solids aside.
- Heat 2 Tbsp. oil in a pressure cooker or skillet over medium-high heat, brown potatoes and set aside.
- In the same skillet, heat remaining oil, sputter sifted solids from pulao/biryani masala, remove solids from oil, enclose in a tea ball or tie in cheesecloth and set aside.
- Stir-fry hing until golden-brown and sputter bay leaves.
- Add sliced onions, stir-fry until translucent and add lamb pieces, stirring well and bring to a simmer.
- Cover pressure cooker and bring up to full pressure over high heat.
- As soon as it comes to full pressure, lower heat to medium and simmer for 20 minutes.
- Allow pressure cooker to depressurize (takes 10-15 minutes) before opening the lid.
- Transfer lamb to a large sausepan along with fried potatoes.
- Add whipped yogurt and stir well.
- Scatter drained rice over lamb and potatoes, sprinkle with sifted pulao/biryani spices and pour simmering broth around the edges (do not stir).
- Submerge the tea ball or cheesecloth bundle into the saucepan.
- Bring to a boil, cover saucepan and simmer over low heat for 25 minutes.
- Remove from heat and set aside for 10 minutes before opening lid.
- Garnish with ghee and birista and serve with a salad or raita.