September 22, 2016


Vermicelli- 400 gms
Cinnamon  - 1 piece
Meat - 100 gms
green peas - 50 gms
Dry dates - 4
Onions -4
Amons - 6
Cashewnuts - 6
Raisins - 6
Boiled eggs - 4
Saffron - few strands
Orange juice of one
Ghee- 3 tbsp
Cumin seeds - 14 tsp
Lime juice- 1
Green cardamoms - 6
Milk - 1 cup
Salt - 1 1/2 tsp
Black pepper - 1/2 tsp

For Garnishing:
Mint or coriander leaves
Chopped nuts


  • Boil vermicelli in double (800 gms) the water. when it is cooked and tender and water has been absorbed, remove from fir and allow it to cool.
  • Heat the ghee in a pan and fry the onions until brown.
  • Add meat and orange juice, one cup of water and salt; cook.
  • When the meat is well cooked and tender; remove from flame.
  • Place a heavy bottom pan; add ghee, cumin seeds, cinnamon, crushed pepper, cardamom seeds, peas along with chopped dry dates.
  • Add cooked meat, lemon juice and 1/2 cup of hot water.
  • Soak saffron in milk and pour into cooked meat mixture.
  • Stir and add vermicelli slowly stirring all the while with the handle of spoon.
  • Add cashew, almonds, and raisins and cover the pan.
  • Remove from fire, but do not open for half an hour.
  • Then pour into flat dish and serve garnished with egg haves, mint or coriander leaves and chopped nuts.

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