Ingredients
500 gms Basmati Rice.
1kg Mutton (cut into small pieces).
2 tsp. Garam Masala.
6 Red chilies.
7 Cashewnuts.
Onions.(A handful, sliced fine and fried till crisp)
5 Lavang (Cloves)
2 Dalchini (Cinnamon Sticks)
2 pieces Elaichi.(cardamom)
3 Green chilies.
6 Kothmir, (chopped Fresh coriander)
1 small bunch Pudina chopped.
Ginger Garlic paste.
3 tsp. Saffron. (dissolved in ?? cup milk)
Curd beaten 1 cup.
Juice of 2 Limes. 4 boiled eggs. Ghee /Oil 5 tbsp.
Salt to taste.
Method
Grind the chilies and Cashewnuts into a fine paste. Mix the mutton
pieces with the ginger-garlic paste and beaten curd and Keep aside. Heat four tablespoons
ghee or oil and fry the chili paste. To this add the mutton, ?? of the fried onion, 1tsp
garam masala and salt to taste. When the ghee separates from the mixture, add one and a
half cups warm water and pressure cook till tender. Take a wide mouthed vessel, fry the
whole spices in 1 tbsp. ghee/oil. Add the rice and fry a little, add green chilies and
salt to taste and enough water for the rice to cook. When the rice is cooked, spread it on
a plate and remove the spices (sabut masala). Make a mixture* of the chopped Kothmir,
Pudina, garam masala and fried onion and keep aside. Take another wide mouthed vessel (a
thick bottomed one) and line it with ghee, spread a layer of rice in it and cover it with
half the mutton. Sprinkle half of the Pudina mixture* and juice of a lime. Put a layer of
rice followed by a mutton layer and finish with a final layer of rice. Sprinkle the rice
with saffron milk and some ghee. Cover tightly and cook for twenty minutes over slow fire.
Serve hot.
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