Ingredients Jump to Instructions ↓

  1. 325 gms basmati rice

  2. 1/2 kg mutton, cut in pieces

  3. 3 onions, sliced

  4. 1/2 tbsp ginger-garlic paste

  5. 1 tsp garam masala

  6. 3 red chilies

  7. 1 piece cinnamon

  8. 1/2 cup curd (yogurt), beaten

  9. 3 green cardamom

  10. 5 pepper corns

  11. 5 cloves

  12. 1/2 tsp shah jeera (black cumin seeds)

  13. 1/2 tsp turmeric powder

  14. 1 pinch saffron, dissolved in

  15. 1/4 cup milk

  16. 5 jardalu (apricots)

  17. Dry fruits, as required

  18. Coriander leaves & pudina (mint) leaves, as required

  19. Ghee, as required

Instructions Jump to Ingredients ↑

  1. Fry the dry fruits & apricots in 2 1/2 tbsp ghee with a little salt to taste. Grind the fried onions and red chilies to a fine paste.

  2. Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric powder and salt. In a pressure cooker heat ghee, add the marinated mutton and pressure cook till done.

  3. Heat ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice. Add salt, warm water so that comes 1 1/2 inch above the rice and cook till the rice is done.

  4. Remove, spread out to cool and remove the whole spices. Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle little garam masala.

  5. Cover with a layer of rice, followed by a melted ghee and then the saffron milk. Finally, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.

  6. Mix and serve hot garnished with chopped coriander & pudina


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