5 tea cups (washed, soaked for 30 minutes & drained)
Onions 2 medium / 200g
sliced
Oil/Ghee 1¼ tea cups / 200 ml
Carrots 200 g
sliced into thin match stick size & shape
Sugar tablespoons
Orange Juice ½ tea cup
Hot Water 5 tea cups
Shan Kabuli Rice Mix Shan Kabuli Rice Mix
Steps of Cooking
Heat oil, Stir-fry onion till very lightly golden.
Add meat. Stir-fry for 1-2 minutes. Add Shan Kabuli Rice Mix and stir.
Add orange juice and 5 tea cups of water. Bring to boil then reduce heat to low. Cover and cook for chicken 30 minutes, lamb/mutton 45 minutes or till meat is tender.
Add drained rice. Cover tightly (with aluminum foil) and cook for exactly 20 minutes on low heat.
Remove cover, fluff rice and cover. (Note: If the rice is not tender sprinkle half (½) cup of hot water over it).
Separately: on high heat stir- fry carrots in 2-3 table spoons butter for 2-3 minutes then add sugar. Stir-fry continuously for 1-2 minutes. Remove from heat and set aside.
Put the rice in dish and place the cooked meat over it. Add the fried carrots over the rice.
