2 cups of water
In a pan brown the meat for a few minutes. Add the onions, garlic, ginger, salt, red chilli powder and mix it well.
Add the crushed tomatoes and bring it to a boil. Add 2 cups of water, bring it again to a boil, lower the heat. Cover the pan and cook for an hour. Or until the meat is cooked and soft. Lastly sprinkle it with garam masala, mix well. Simmer for 10 minutes before preparing to assemble.
In the meantime prepare the rice. Wash and cook the rice in broth.
To assemble place the rice, top with the yogurt, top with the meat and thick gravy.
Sprinkle with corriander, almonds, kishmish, eggs and potatoes.
The potatoes and eggs are optional.
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.