From craving to table
Instructions
- 1
Rinse the basmati rice in cold water until the water runs clear. Soak in water for 20 minutes, then drain.
- 2
In a large bowl, combine pork cubes, yogurt, ginger-garlic paste, garam masala, ground coriander, turmeric, red chili powder, black pepper, and salt. Mix well and marinate for at least 30 minutes (or up to overnight).
- 3
Preheat oven to 350°F (175°C).
- 4
Heat 2 tablespoons of oil in a large skillet over medium heat. Add cumin seeds, cloves, cardamom pods, bay leaves, and cinnamon, frying until fragrant (about 1 minute).
- 5
Add sliced onions and cook until golden brown and caramelized (8-10 minutes). Remove half the onions and set aside for topping.
- 6
Add chopped tomatoes to the skillet and cook for 2-3 minutes until soft.
- 7
Add marinated pork to the skillet. Cook until pork is browned and partially cooked through (6-8 minutes). Stir in half of the cilantro and mint.
- 8
In a separate pot, bring chicken broth to a boil. Add the soaked, drained rice and a pinch of salt. Simmer for 5-6 minutes until rice is about 70% cooked. Drain any excess liquid.
- 9
Grease a large casserole or baking dish with remaining oil. Layer half the rice on the bottom, then add all the pork mixture, followed by the remaining rice.
- 10
Top with reserved caramelized onions, remaining cilantro, and mint.
- 11
Cover tightly with foil. Bake for 35-40 minutes until pork is tender and flavors meld.
- 12
Let rest for 10 minutes before serving. Fluff gently with a fork and serve hot.