Korma khichuri, rice with lentils and meat korma

Ingredients

• 400 g of basmati or chinigura rice (about 2 cups)
• 200 g of mung and red lentils, divided equally (1 cup each)
• 1 cup of chopped onion
• 1 tablespoon of ginger paste
• 1/2 teaspoon of turmeric
• 1 cinnamon stick, 3 cardamom pods, and 2 bay leaves
• 3 tablespoons of ghee and oil
• salt
• hot water
• 500 g of beef or lamb
• 120 g of plain yogurt
• 1/2 cup of onion paste
• 1 tablespoon of garlic paste
• 1 tablespoon of ginger paste
• 1 cinnamon stick, 3 cardamom pods, and 3 cloves
• 1 teaspoon of chili powder
• 1 teaspoon of ground cilantro
• A pinch of ground nutmeg and mace
• 2 tablespoons of oil
• 2 tablespoons of ghee
• salt

Wash the rice and dal together and let them soak for 30 minutes.

Heat the ghee and oil with the bay leaf, cinnamon, and cardamom, then sauté the onion.

Add the drained rice and dal, and cook for a few minutes until lightly browned. Then, add the turmeric, ginger, and salt.

Pour the hot water, cover, and let it simmer until the rice and dal are tender.

For the korma, heat the oil and half of the ghee with the whole spices, then add the onion paste, garlic, ginger, yogurt, chili, cilantro, and salt, and cook until browned.

Add the meat, cook it thoroughly until browned, then cover and let it cook until it is tender.

Sprinkle with nutmeg and mace, then add the remaining ghee.

Serve the khichuri and korma separately, or the korma on top of the khichuri.