INGREDIENTS

 

Mutton a mix of chops,marrowbone and shoulder pieces500 grams

 

Basmati rice 1 1/2 cups

 

Salt to taste

 

Bay leaves 2

 

Green cardamoms 10

 

Black peppercorns 25-30

 

Cinnamon 3 inch sticks

 

Oil 1 tablespoon + to deep fry

 

Onions sliced5 large

 

Caraway seeds (shahi jeera) 1/2 teaspoon

 

Cloves 10

 

Ginger paste 1 tablespoon

 

Garlic paste 1 tablespoon

 

Red chilli powder 1 tablespoon

 

Yogurt 1 cup

 

Fresh coriander leaves torn2 tablespoons

 

Fresh mint leaves torn2 tablespoons

 

Pure ghee 4 tablespoons

 

Black cardamoms 2

 

Saffron (kesar) mix in 1/4 cup milka few strands

 

 

METHOD

 

Step 1

 

Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three fourth done.

 

Step 2

 

Drain and set aside. Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent paper. Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and set aside.

 

Step 3

 

Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix. Add the spice powder, red chilli powder, half the fried onions crushed, yogurt, coriander leaves, half of the mint leaves and one tablespoon oil and mix. Let it marinate for about two hours in the refrigerator.

 

Step 4

 

Heat two tablespoons ghee in a pan, remaining cinnamon and black cardamoms and sauté till fragrant. Add remaining onions and sauté till light golden. Add marinated mutton, stir and cook on high heat for three to four minutes. Cover, reduce heat and cook till almost done.

 

Step 5

 

Heat the remaining ghee in a thick-bottomed pan. Spread half the rice in a layer. Spread the mutton over the rice. Sprinkle remaining torn mint leaves. Spread the remaining rice. Sprinkle saffron milk. Cover and cook under dum till done. Serve hot with a raita of your choice.