200 g Beef (best sheep meat, better with its bones, just cut into square pieces)

1 Onion (chopped)

½ tsp Black Pepper Powder

1 tsp Cinnamon Powder

¼ tsp Fennel Seed Powder

A pinch of Mixed Spices

1 cup Rice (American/ Basmati)

2 large Eggplant

2 large Tomato

Salt (to taste)

Oil (for frying)



Place a large pot on fire and add water.

Place the meat in the water and boil it.

On boiling, add the chopped onion, black pepper, cinnamon, fennel and mixed spices.

Cook it on medium heat, for one and half hours.

Peel the eggplant and tomato and slice them.

Sprinkle some salt on the vegetables.

Place a kadai on fire and heat some oil.

Fry the eggplant , till only half done.

Wash the rice well.

Once the meat is done, place a clean pot on fire.

Place the ingredients in this order: tomato, meat, eggplant and rice. Finally, spread a small spoon of salt on the rice.

Pour in water to cover the ingredients and go about a centimeter above the rice.

Cook on high flame and when the extra water has evaporated, simmer the heat and cook for 15 minutes, covered.

Flip it in a big round dish and serve with plain yoghurt and tomato and cucumber salad


Lara Kh.