Rice with Minced Meat and Fowl

Ingredients

• 450 grams Rice (Approximately 1/2 seer; use long-grain white rice)
• 450 grams Minced meat (Approximately 1/2 seer; lamb or beef mince works well)
• 450 grams Ghee (Approximately 1/2 seer; equivalent to about 2 cups)
• 340 grams Onions (Approximately 1½ powa; sliced or roughly chopped as needed per step)
• 115 grams Almonds (Approximately 1/2 powa; blanched and peeled)
• 115 grams Raisins (Approximately 1/2 powa)
• 45 grams Salt (Approximately 4 tolas; adjust to taste)
• 115 grams Curd (plain yogurt) (Approximately 1/2 powa; full-fat plain yogurt)
• 30 grams Fresh ginger (Approximately 1/2 chhatak; divided — half for akhni paste, half reserved)
• 11 grams Coriander seeds (Approximately 1 tola; all used in the akhni paste)
• 1.5 grams Cloves (Approximately 1/8 tola; divided — a few for akhni paste, remaining for curd paste)
• 1.5 grams Green cardamoms (Approximately 1/8 tola; used in the curd paste)
• 3 grams Cinnamon (Approximately 1/4 tola)
• 6 grams Black pepper (Approximately 1/2 tola; whole or coarsely ground)
• 1.5 grams Saffron (Approximately 1/8 tola; divided — half for akhni, half dissolved in rose-water for curd paste)
• 1 whole head Garlic (1 whole head; separate into cloves, a few pieces used for akhni paste)
• 1 whole Lemon (Juice used in the curd paste)
• 6 leaves Cassia leaves (Indian bay leaves) (A few leaves; divided — half for akhni, half reserved)
• 1 tablespoon Rose-water (Used to dissolve the remaining saffron for the curd paste)
• 6 whole Eggs (5 or 6 eggs)
• 1 whole Fowl (whole chicken) (1 whole bird; cut into pieces or left whole as preferred)

Instructions

1. 1Gather a few pieces of the raw onions (about a quarter of the total onions), a few cloves of the garlic, half of the fresh ginger (approximately 15 g), all of the coriander seeds (approximately 11 g), and a few of the cloves. Place everything into a mortar and pestle or a small food processor and grind to a coarse paste. Set this akhni paste aside.
2. 2Place the akhni paste into a large pot. Add a pinch of the salt (about one teaspoon from the total), half the saffron (approximately 0.75 g), and half the cassia leaves (about 3 leaves). Pour in approximately 3 litres of water (equivalent to about 3 seers). Bring to a boil over high heat, then reduce to a steady simmer. Continue to cook uncovered until the liquid has reduced by half, leaving approximately 1.5 litres of stock. This will take about 40–50 minutes.
3. 3Once the stock has reduced by half, remove the pot from heat. Place a fine-mesh strainer or muslin cloth over a large bowl. Carefully pour the stock through to strain out all solids. Discard the solids. Cover the strained akhni water with a lid or cling film to keep it hot and fragrant. Set aside.
4. 4In a small bowl, dissolve the remaining saffron (approximately 0.75 g) in the tablespoon of rose-water. Stir until the saffron has coloured the liquid a deep golden hue. In a mortar and pestle or small food processor, grind together the remaining cloves, all of the cardamoms, and all of the blanched almonds into a smooth paste. Transfer this paste to a mixing bowl and stir in the curd (yogurt), the juice of the whole lemon, and the saffron-infused rose-water. Mix everything together until well combined. This is your curd paste marinade. Set aside.