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500 grams of Basmati Rice (washed & drained)
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1 kilogram of Mutton (cut into 2" pieces)
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1 (2" piece) of Raw Papaya (Kacha Papita) (made into a paste)
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5 large Onions (peeled, finely sliced and fried until crisp) (or you may use ready fried onions)
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4 sticks of Cinnamon (Dal Cheeni)
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2 Big Black Cardamoms (Bari Kaali Ilaichi)
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6 small Cardamoms (Choti Ilaichi)
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6 Cloves (Long)
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2 Bay Leaves (Tezz Patta)
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1 tsp. Whole Black Peppers (Kaali Mirch)
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1 tsp. Cumin Seeds (Sufaid Zeera)
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2 tbsp. Red Chilli Powder (Pisi Lal Mirch)
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1 tsp. of Turmeric Powder (Pisi Haldi)
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1 tsp. Ginger Paste (Pisi Adrak)
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1 tsp. Garlic Paste (Pisa Lehsan)
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1 ½ cups
Plain Yogurt
(beaten)
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2 pinches of Saffron (Zaffron) (dissolved in warm water)
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A handful of Mint Leaves (Podina) (chopped)
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1 Big Black Cardamom (Kaali Baari Ilaichi)
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2 Cinnamon Sticks (Dal Cheeni)
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2 Small Cardamoms (Choti Ilaichi)
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3 Cloves (Loung)
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A handful of Kothmir
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Salt (to taste)
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5 tbsp. Clarified Butter (Ghee) or Refined Oil
- To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, haldi, powdered masala, salt and half of the crushed fried onions. Allow the mutton to marinate for 3 hours.
- Heat water (2 ½ times more than the rice). As soon as it boils, add the whole masala, rice and salt to taste.
- Cook the rice till ¾ done and then drain in the colander.
- Remove the whole masala. Melt the clarified butter and set aside.
- Take a heavy-bottomed pot and add the marinated mutton and ½ of the melted clarified butter.
- Cover with chopped pudina and kothmir, fried onion and slit green chillies and juice of half a lemon. Spread the rice over this. Sprinkle the remaining clarified butter, saffron milk and lemon juice. Cover and seal the pot with atta paste. Place over high heat for 20-25minutes.
- Lower heat and cook for another 45 minutes.
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