1. (Masala, a ground mixture of different spices, is available from Indian shops). 2. Boil rice, cassia, cardamom and salt in sufficient water to cover. Drain and set aside. Boil lentils in sufficient water to cover until almost soft. Drain and set aside. 3. Fry onions in oil until golden, remove with slotted spoon and set aside. Fry onions in same oil until golden, remove and set aside. 4. Mix everything for the marinade together. 5. Place the meat in a large bowl with half the fried onions and cover with the marinade. Leave for at least 1 hour. 6. Pour the used oil into a large saucepan. Sprinkle 2 cups cooked rice over the oil, then arrange the meat with its marinade over the rice. 7. Layer lentils, potatoes and the rest of the rice over the meat. 8. Layer remaining onions over potatoes and sprinkle over saffron (or turmeric). 9. Dot with the butter, pour the cup of water over, and close saucepan with a tight-fitting lid. Cook for 10 minutes over high heat, then reduce heat and simmer 1 hour or more until meat is tender. 10. (Okay, I won't make it this way, but this is true-blue Malay down to all that oil! Which you can reduce!). ---------------------------------------------------------------------------
Nutrition
Ingredients
