Add the chopped tomatoes, curds, mint leaves and chilly powder and simmer till the oil separates from the masala and the tomatoes are reduced to pulp. Add the marinated meat and salt and cook for 10 minutes.

Remove the pieces and keep aside. Now add sufficient water to the gravy in the vessel so as to get about 7 glasses of liquid.

Add the rice and cook till half done. Now add the cooked meat and mix well.

Cover and cook on low heat till done. Serve with Curd Chutney or salad.

Recipe courtesy: Anglo-Indian Recipes Image: Flickr/creativecommons atlai RELATED RECIPES Spinach corn pulao Appams with mutton stew Quick Peas Pulao Mutton kebabs Spicy khichda Ingredients: 1 kg Basmati Rice or any other Good Rice wash and soak for about 1 hour 1 kg Mutton/Lamb (or Beef) cut into fairly big pieces 2 bay leaves 2 tsp spice powder or garam masala 1/2 kg tomatoes chopped 3 pieces cinnamon, 3 cloves, 3 cardamoms 1 nutmeg flower 2 cups oil or ghee Salt to taste 6 green chilies ground 1 tbsp ginger paste 1 tbsp garlic paste 2 tsp chilly powder 1/2 kg onions sliced finely 1 tsp tumeric powder 1/2 cup fresh mint leaves (less)

Now in a pan place the beef with all marinade masala and cook on low flame, sprinkle Anar juice and cook for 2 to 3 hours. When meat tenderizes and roast becomes golden take out serve with fry vegetable and salad (less)

Marinate the meat in a mixture of all ingredients except the oil and green chillies and leave for an hour. Just before serving, heat oil in a wok or karahi till very hot and stir fry the meat.

In a separate pan stir-fry the green chillies and add to meat. Sprinkle the sesame oil on top and serve hot (less)

Blend flour with tomato paste and sour cream, add to meat and mushrooms and heat uncovered on MEDIUM for 3 to 4 mins. Stir and serve with chopped shallots.

Tip: Keep the strips uniform in size and shape, so that they will cook evenly. RELATED RECIPES Chicken Stroganoff Ingredients: 500 gms - rump steak, finely sliced 150 gms - mushrooms, sliced 1 tbsp - worcesterstire sauce 2 tbsp - flour 2 tsp - tomato paste 150 ml - sour cream salt and pepper to taste (less)

In a big pan, put enough water, so the roast gets submerged in it. When the water gets dried the meat will get tender, put this away from the flame and let it cool.

In piping hot water dip a sharp knife making thick slices of the beef. When it’s ready to be served, take a frying pan and heat oil in it and then fry the slices in it.

When it turns golden brown, take them out and sprinkle lemon juice over them. Serve them while still hot (less)