Instructions

1. Seasoning the Meat

   Wash the meat pieces thoroughly and pat them dry, then combine the cumin, coriander, turmeric, black pepper, and half of the salt, and rub the spices evenly all over the meat. · 5 min
2. Arranging the Meat

   In a heavy-bottomed pressure cooker, place a layer of clean markh leaves (or banana leaves/foil if unavailable), arrange the meat pieces on top along with the green chili, then cover the meat with another layer of markh leaves or parchment paper. · 5 min
3. Cooking the Meat

   Seal the pressure cooker tightly and place it over medium heat until it starts whistling, then reduce the heat to very low and let it simmer slowly in its own juices without adding any water for 75 minutes until the meat is fork-tender. · 1 h 15 min
4. Sautéing the Rice Spices

   In a separate pot, heat the ghee and add the chopped onion along with the whole spices (cardamom, cloves, cinnamon), stirring until the onion softens and turns translucent. · 5 min
5. Simmering and Tinting the Rice

   Drain the soaked rice, add it to the pot, and gently stir it with the ghee for 2 minutes, then pour in 4 and a half cups of boiling water and the remaining salt, letting it boil until most of the water is absorbed. · 8 min
6. Steaming the Rice

   Drizzle the saffron water over the surface of the rice, reduce the heat to the lowest setting, cover the pot, and let it cook on low heat for 15 minutes. · 15 min
7. Serving

   Spread the rice onto a large serving platter, carefully arrange the tender meat pieces on top, and serve hot with spicy daqqous salsa and yogurt. · 3 min

Nutrition / serving

Chef's tips