Cooking With Bibi Aysha
Recipe of the week: Khitchro
Recipe credit: Ariefa Carim
INGREDIENTS:
-1kg.boney meat
-2 cups of rice
-1cup wheat
-1cup barley
-1cup oil dhal
-1cup pea dhal
-1cup Chana dhal
-A few pieces of tuj, elachi, black peppercorns
-Salt to taste
-Mint, shallots, dhunia and dhania
-1tsp.arad
-2 tblsp crushed
chillies
-2tblsp dhania powder
-2tblsp tweer dhaal
-3- 4 tblsp gharum masala
-1/4 cup oil
-2 tsp ghee
METHOD:
1) In a pressure cooker add the meat, garlic and salt to taste.
2)Boil all the dhals, barley and wheat in salted water in a separate pot.
3)In a big pot fry sliced onions with the tuj, elachi, peppercorns and cloves until light brown.
4)Add meat to the pot and the dry spices except the garam masala.
5) Now add rice and all dhals.Stir well.
P.S. At this point you may check the spices and add more dhunia jeero & salt if necessary.
7)Cook on medium heat for an hour then lower heat and slow cook for about 2 to 3 hours. Stir constantly.
8)Fry half an onion in ghee until golden brown then add gharum masala to the vagaar. 10)Garnish with cut greens.
