Ive found some spare time to write the recipe, so here it is for those of you who emailed me with this request.Thank you all for your interest in this dish!
you will need:
3 cups basmati rice, soaked for 1/2 hour in water, then rinsed and set aside
3 tbs spoons yellow oil
6 cups water with maggi chicken stock,
4 maggi cubes approximately
2 onions, sliced thin
1 tbs garlic minced
1 tsp minced ginger
4 leaves of fresh basil torn, or 2 tsp dried basil
1/2 kilo meat mince(lamb)
1 small bag frozen veggies(boiled and drained)
3 tbs tomato paste
1 tsp turmeric
dash of red chili powder
4 tomatoes, chopped small
1 cup fresh dill chopped small
some rose water and saffron threads
Boil and drain veggies,set aside.
Boil rice in the maggi stock water with a little oil drizzled in till done, set aside.
Heat the yellow oil in a wide pan and cook onions till brownish,add garlic,ginger, and basil. Turn a bit, add mince meat,veggies, and tomato paste.Turn mix a bit then add turmeric, salt, chili powder.Cover and leave on heat for 15 minutes till cooked through, stir occasionally.Take a big pot and layer rice in the bottom then meat mix, then dill sprinkled over, then again rice,meat mince,dill,till complete. Sprinkle the tomatoes over the last layer of meat mix. Spray with rose water and small amount of saffron threads( if you like). Cover with aluminum foil and then pot lid. Leave on low heat for 10-15 minutes. Then serve.
hints: If you are afraid your rice might stick in the last layered bit, melt a small amount of lurpack butter in the bottom before putting on heat. It will make a nice crispy bottom layer that will taste delicious.
You can add more heat to this dish by adding a small green pepper in the onion cooking stage or even just add it when cooking the meat...