Masu Bhat (Meat and Rice)

Ingredients

• about 450 g Chicken or Lamb
• 1 medium Onion
• 2 medium Tomato
• 1 tbsp Ginger-Garlic Paste
• 1/2 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1/2 tsp Garam Masala
• 1/4 tsp Chili Powder
• 2 tbsp Vegetable Oil
• 1 tsp Salt
• 2 cups Basmati Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 450 g chicken or lamb with the 1 tbsp ginger-garlic paste, 1/2 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp garam masala, 1/4 tsp chili powder, and 1 tsp salt. Mix thoroughly to ensure the meat is evenly coated with the spices. Let the meat marinate at room temperature for at least 30 minutes.
2. 2Heat the 2 tbsp vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat (approximately 175°C / 175°C). Add the 1 medium onion, cut into 1.27 cm pieces, and cook for 5-7 minutes, stirring occasionally, until it is golden brown and softened. Add the marinated about 450 g chicken or lamb to the pot and cook for 8-10 minutes, stirring frequently, until the meat is browned on all sides.
3. 3Add the 2 medium tomatoes, cut into 1.27 cm pieces, to the pot. Cook for 5-7 minutes, stirring occasionally, until the tomatoes have softened and the oil begins to separate from the mixture.
4. 4Pour 1 cup of water into the pot. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot with a lid, and cook for 25-35 minutes, stirring every 5-7 minutes to prevent sticking. The meat should be very tender; for chicken, an internal temperature of 74°C indicates it is fully cooked; for lamb, 63°C for medium-rare, or 71°C for well-done.
5. 5While the meat is simmering, prepare the rice: Rinse the 2 cups of Basmati rice under cold running water until the water runs clear. In a medium saucepan, combine the rinsed 2 cups of Basmati rice with 3 cups of water. Bring the water to a boil over high heat (100°C / 100°C), then immediately reduce the heat to low, cover the saucepan tightly with a lid, and cook for 15-18 minutes, or until all the water has been absorbed. Remove the saucepan from the heat and let it rest, still covered, for 5 minutes, then fluff the cooked rice with a fork.
6. 6Serve the hot spiced about 450 g chicken or lamb mixture immediately alongside the fluffy 2 cups of cooked Basmati rice.

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