Rizala

For the meat:

• 1 kg boneless meat (chicken, beef or mutton)
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• Salt to taste
• Oil for frying

For the gravy:

• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 1/2 cup yogurt
• 1/2 cup cream
• 2 green chilies, chopped
• 1 tsp cumin seeds
• 4-5 black peppercorns
• 4-5 cloves
• 2 green cardamom pods
• 1 cinnamon stick
• 1 bay leaf
• Salt to taste
• Oil for frying

1. Cut the meat into small pieces and marinate with ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder and salt for at least an hour.
2. In a deep pot or pressure cooker, heat oil and fry the meat until browned on all sides. Remove the meat from the pot and set aside.
3. In the same pot, add more oil if needed and fry the onions until golden brown.
4. Add chopped tomatoes and fry until they become soft and mushy.
5. Add the fried meat to the pot and mix well with the masala.
6. Add cumin seeds, black peppercorns, cloves, green cardamom pods, cinnamon stick and bay leaf. Mix well.
7. Add 1 cup of water and let the meat cook on medium heat for about 30-40 minutes, or until the meat is tender and cooked through. If using a pressure cooker, cook for about 15-20 minutes after the first whistle.
8. In a separate bowl, whisk together yogurt and cream until smooth.
9. Add the yogurt and cream mixture to the pot with the meat and mix well.
10. Add chopped green chilies and salt to taste.
11. Cook on low heat for another 10-15 minutes, or until the gravy thickens to your desired consistency.
12. Garnish with chopped coriander leaves and serve hot with naan or rice.

Enjoy your delicious Rizala!