Ingredients:- - Basmati rice ——- 500gms (2.5-3 cuos)
- Mutton ——- 1/2kg cut into pieces
- Onion ——- 3,sliced and fried
- Ginger garlic paste ——- 1/2tbsp
- Garam masala whole ——- 1tbsp
- Red chillies ——- 3
- Cinnamon ——- 1″ piece
- Yoghurt ——- 1/2 cup,beaten
- Green cardamom ——- 3
- Pepper corns ——- 5
- Cloves ——- 5
- Black cumin seeds ——- 1/2tbsp
- Turmeric powder ——- 1/2tbsp
- Saffron ——- one pinch dissolved in 1/4 cup milk
- Dried apricots ——- 5
- Dry fruit ——- As required.
- Ghee ——- As required
- Food colour ——- few pinches
- Salt ——- To taste
Method:-
- Fry the dry fruits and apricots in 2 1/2 tbsp ghee with a little salt to taste. Grind the fried onions and red chilies to a fine paste.
- Marinate the mutton pieces with yoghurt, ginger-garlic paste, onion paste, turmeric powder and salt In a pressure cooker heat ghee, add the marinated mutton and pressure cook till done.
- Heat ghee again in an other vessel, add the whole spices, fry for a while and then add the washed rice.
- Add salt, warm water and make paste of food colour in water, cook till the rice is done.
- Remove, spread out to cool and remove the whole spices. Now to assamble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle little garam masala.
- Cover with a layer of rice, followed by melted ghee and then the saffron milk.
- Finally add the fried nuts, cover tightly and keep for dum for 15 to 20 minutes.
- Mix and serve hot garnished with chopped coriander and mint leaves.
