Ingredients:
Mutton or lamb: 400 gms
Cloves: 2
Big black cardamoms: 2
Small cardamoms: 2
Cinnamon: 1 stick
Bay leaf: 1
Shahjeera: 2 ts
Coriander powder: 2 ts
Turmeric powder: 1 ts
Chilly powder: 2 ts
Nutmeg: 1/4
Garam masala powder: 2 ts
Curd: 2 tb
Basmati rice: 1/2 kg
Saffron: 1/2 ts
Milk: 1 tb
Mint and coriander leaves: 1 cup
Pure ghee: 4 tb
Salt: To taste
The Steps:
Pre - Preparation :
1) Cube the mutton or lamb and grind the nutmeg.
2) Cook the rice.
3) Mix the saffron and the milk and chop the mint
and coriander.
Preparation :
1) Heat ghee.
2) Fry cloves, black cardamoms, small cardamoms,
cinnamon, bay leaf,
shahjeera, coriander powder, turmeric powder, chilli
powder, ground
nutmeg and garam masala.
3) Add curds and stir-fry for a minute.
4) Add meat to the masala.
5) Cook meat till it is well browned and the curd
is absorbed by
the meat.
6) Sprinkle in salt to taste.
7) Add water so that mutton is immersed in the
gravy.
8) Cook till done and keep aside.
9) Divide the rice into 2 portions.
10) Mix saffron with one portion of rice and add
half the meat to it.
11) Add mint and coriander leaves.
12) Cover with white rice and remaining meat.
13) Shut the pot tightly.
14) Cook on a low fire for a few minutes.
15) Turn out upside down in a large serving dish.
Calories: 528 per serving
Suggested Accompaniments:
Pickle and green chutney.