Ingredients:
Basmati Rice 325 gm
Mutton cut in pieces ½ Kg
Onions (Sliced) 3 Nos
Chicken Garlic Paste ½ tbs
Garam masala 1 tsp
Red Chillies 3 Nos
Cinnamon 1 piece
Curd (beaten) ½ cup
Green cardamom 3 Nos
Pepper 5 Nos
Dry fruits – As required
Cloves – 5 Nos
Shah zeera – ½ tsp
Turmeric powder – ½ tsp
Saffron in ¼ cup milk – 1 pinch
Ghee as reuired
Coriander/Pudina chopped as required
(Apricots) – 5 nos
Method:
1-Fry the dry fruits & apricots in 2½ tbsps.
ghee with a little salt to taste.
2-Now grind the fried onions and red chilies to a
fine paste.
3-Marinate the mutton pieces with curd,
ginger-garlic paste, onion paste, turmeric powder
and salt.
4-In a pressure cooker heat ghee, add the marinated
mutton and pressure cook till done.
5-Heat ghee again in another vessel, add the whole
spices, fry for a while and then add the washed
rice.
6-Add salt, warm water so that comes 1½ inch above
the rice and cook till the rice is done.
7-Remove, spread out to cool and remove the whole
spices.
8-Now to assemble, apply ghee to a heavy bottomed
vessel, add the cooked mutton and sprinkle little
garam masala.
9-Cover with a layer of rice, followed by a melted
ghee and then the saffron milk.
10-Lastly, add the fried nuts, cover tightly and
keep on dum for 15-20 minutes.
11-Mix and serve hot garnished with chopped
coriander & pudina