Method
- Rinse and soak the rice for 2 hours.
- Fry the onions in the oil until crisp; lift out half for layering. Add ginger-garlic paste, then the meat, and sear.
- Add the ground spices, salt and yoghurt and cook covered until the meat is tender — 45 minutes for mutton, 25 for chicken. Add plums and green chillies.
- Boil the rice in salted water with the whole spices for 10–12 minutes, to 80% done. Drain.
- Layer: rice, meat, tomato rounds, lemon slices, mint, coriander and fried onion; repeat, finishing with rice.
- Seal and give it 20 minutes of dum on the lowest heat. Rest before serving.
Timings are written for Hima Sela. With another rice, adjust the soak and boil to the grain.
