Meat 1/2 kg ( with fat)
For potli
Dhaniya – 11/2 tbsp
Saunf – 1 tsp
Ginger – small PC
Garlic – 1 pod
Onion – 1 large
Zeera – 1 tsp
Pepper -1 tsp
Laung – 5
Choti Ilaichi -5
Badi Ilaichi – 3
Tezpat -2
Tie the above in a PC of muslin cloth & cook with meat & water till the meat is almost done.
For baghar
Ghee 100 gm
Rice -1/2 kg basmati ( soaked) – 2 cups
Onion -1 sliced finely
Garam masala –
Zeera 1 tsp
Laung – 4
Ilaichi – 4
Pepper -1 tsp
Tezpat -2
Ginger- small finely chopped
Curd – 1 tbsp finely beaten
A pinch of saffron & keora
Heat ghee & brown onion & ginger.when brown remove most of it from the ghee and add the garam masala.
Then add the meat pieces & fry a little adding the curd.
When the meat is fried add the rice and fry a bit as it fluffs up ( Chawla Khil jaata hai)
Add the yakhni water ( remove & squeeze the potli and throw away masala in it)
Water should be 3 cups. Add salt & cook till almost done.
Stir once or twice while cooking. If cooking in pressure then just 2 whistles.
Add the fried onion under a layer of rice with keora and saffron.
Put it a oven or cook over a very slow fire with a tawa under the pit for dum.
Put weight on lid
