INGREDIENTS
2 tbsps
ginger and garlic paste
430 mls
yoghurt
1/2 tsp
ground turmeric
1 tbsp
chilli powder
1/4
nutmeg
1 tsp
caster sugar
1 1/2 tsps
salt
1
juice of lemon
1 kg
shoulder
500 gs
oz basmati rice
1/2
juice of lime
1/4 tbsp
salt
150 gs
vegetable oil
40 gs
raisins
60 gs
walnut halves
4
cardamom pods
1 stick
cm/2in piece of cinnamon
3
bay leaves
1 tsp
cumin seeds
2
cardamom pods
2 tsps
ground coriander
1 tsp
garam masala
1/2 tsp
saffron strands
3 drops
kewra water
30 gs
figs and apricots
30 gs
cranberries
1 leaves
g/¾oz mint