1 package of Fontaine Family stewing veal cubes (approx 500g)
60 ml (1/4 cup) oil
3 tomatoes, sliced thinly
125 ml (1/2 cup) plain yogurt
15 ml (1 tbsp.) ginger garlic paste
15 ml (1 tbsp.) red chili powder
5 ml (1 tsp.) turmeric powder
15 ml (1 tbsp.) salt
15 ml (1 tbsp.) whole cumin
2 cinnamon sticks
4 green cardamom
1 black cardamom
8 black peppercorns
5 saffron strands (soaked in ¼ cup warm milk)
125 ml (1/2 cup) fresh mint, chopped
125 ml (1/2 cup) fresh cilantro, chopped
500 ml (2 cups) basmati rice
30 ml (2 tbsp.) salt
2 L(8 cups) water
15 ml (1 tbsp.) lemon Juice
One lemon (sliced)
Fresh mint, chopped
Fresh cilantro, chopped
125 ml (1/2 cup) crushed fried onions
Prepare the yogurt marinade by mixing together all the ingredients.
Marinate veal cubes for at-least 5-6 hours or overnight for best results.
Wash 2 cups of basmati rice in running water and soak for 2-3 hours. After soaking, squeeze out the water from the rice and set aside.
Heat oil in a pot over high heat, add marinated veal and cook for 5 minutes until cubes have browned.
Add tomatoes to pot and mix well. Cook 5 minutes until tomatoes have softned.
Add 1 cup of water to the pot, cover and cook on low heat for 1h30 or until meat is fork tender.
While the meat is cooking take the rice that was set aside and add it to 8 cups of boiling water mixed with lemon juice and salt. Stir rice once and cook on medium high heat for 8-10 minutes or 3/4 cooked.
Preheat the oven to 350˚F (175˚C).
In an oven safe pot, layer half of the cooked rice and all of the veal mixture, add lemon slices, mint, cilantro & crushed fried onions. Top with the remaining rice.
Cover the pot, turn off the pre heated oven and leave the pot in the oven for about 30 minutes.
Remove the pot from the oven, mix the rice and serve.
Tips and Tricks
Pour 1 tsp of yellow food colouring with 1 tbsp of oil over the rice before putting it in the oven to obtain a rich colouring.