Cook 3 – 4 cups white long grain or basmati rice with
3 bay leaves
2 stick cinnamons
2 cloves
2 allspice / pimento
1 tsp whole cumin
1 tsp whole coriander
1 tsp fennel/ bariship
1/2 tsp of turmeric
2 tsp salt
Drain and steam the rice by topping it with pieces of butter about 2 TBSP and the saffron water if you using it.
4 – 6 hardboiled eggs cut in half or quartets (optional) for garnishing
1/2 bunch of freshly chopped coriander leaves for garnishing ( optional )
8-10 small potatoes fried and set aside. Do this last.
One large onion thinly sliced and fried in the same oil as you fried the potatoes until dark brown and crispy. Mix with meat thoroughly just before serving.
Dish your rice into a platter / platters. Cover with some meat. Garnish with chopped coriander leaves. Decorate with fried potatoes and eggs on the side of the platters ( optional )
Serve with sambals or atchars.
Enjoy
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