Firstly when cooking with the Wonderbag please remember the following.
1. You must use a heavy metal based Cookware..With a tight fitting metal lid. Glass Lids will result in uncooked food.
2. You need to fill your pot for optimal results.
1 kg lamb pieces cleaned
2 cups brown lentils (boiled) and set aside
2 cups Basmati or Alabama rice (NB: boiled for 5 minutes on stove, strained and put aside. NNB Do not put raw rice into your breyani)
2 pieces Stick Cinnamon
4 cardomon crushed
1 tsp Cumin (Jeera)
1 tsp Corianer powder
1 tsp Cayenne pepper (or chilli powder)
half tsp tumeric
1 tsp barishap powder (fennel)
6 potatoes peeled and cut in half.. (Fried in hot oil for few minutes. Just for colour and NOT till cooked)
4 medium onions (sliced and fried in oil till brown and crisp) Watch the onions so that it doesnt burn. Burnt onions give the food a bitter taste.
1 tablespoon Freshly crushed garlic ginger paste (store bought is NOT the same)
4 green chillies slit
1.5 cup yoghurt
1 fresh tomato grates
t tablespoon lemon juice
1/4 tsp saffron
1 tsp salt
1/2 bunch fresh coriander
1. Allow Saffron strands to become crisp over very low heat. crush fine with back of spoon. Steep in a tablespoon of hot water.
Keep some saffron aside for tinting later. + 4 tablespoons of rice this will be spread in tints on top of rice for garnishing
2. Marinate your meat in the garlic ginger paste, spices, fried onions, chillies, lemon. tomatoes. The longer you marinate the better your flavours will fuse into meat. I did it for an day.. you can marinate for sevelal hours as well.
3. When you are ready to cook your breyani. do the following: