From craving to table
Instructions
- 1
Preheat oven to 350°F (175°C). Wash and soak the basmati rice in water for 20 minutes, then drain.
- 2
Heat 2 tablespoons oil in a large skillet over medium heat. Add cumin seeds and sliced onions, cooking until golden and caramelized, about 10 minutes. Remove half the onions and set aside for topping.
- 3
To the skillet, add ginger-garlic paste. Stir for 1 minute, then add pork cubes. Sear until browned on all sides.
- 4
Stir in garam masala, turmeric, chili powder, coriander, cinnamon, cardamom, cloves, and salt. Cook for 2-3 minutes until fragrant.
- 5
Add yogurt and diced tomatoes. Cook for 5 minutes, then mix in half the cilantro and mint. Remove from heat.
- 6
In another pot, bring chicken broth to a boil. Add soaked, drained rice and cook for 6 minutes (rice should be parboiled). Drain the rice.
- 7
Grease a large casserole dish with 1 tablespoon ghee. Spread half the rice on the bottom, then layer all the pork mixture, and top with the remaining rice.
- 8
Drizzle 1 tablespoon oil on top and scatter reserved onions, remaining cilantro, and mint.
- 9
Cover tightly with foil and bake for 30 minutes. Let rest 10 minutes before serving. Fluff gently and serve hot.