Directions
Ingredients
Marination
- Mutton – 500 gms
- Salt – to taste
- Shahi jeera – 2 tsp
- Cardamom – 4-5 no
- Cinnamon – 1 small piece
- Turmeric – 1 1/2 tsp
- Chilli powder – 1tbsp
- Mace (javitri) powder – ½ tsp
- Cardamom powder – 1 tsp
- Garlic paste – 1 tbsp
- Ginger paste – 1 tap
- Green chilli- 2 nos
- Browned onion – 3/4 cup
- Mint leaves – 1 cup,
- Curd – 1 1/2 cup
- Oil – 1/4 cup
For rice
- Water – 3 lts
- Salt – 3 tbsp
- Cardamom – 3-4 nos
- Green chilli- 1 no
- Basmati rice (soaked) – 2 cups
- Water from Blanched Rice – 1 cup
- Saffron – a very small pinch
- Desi ghee – 2 tbsp
- Dough – for sealing
Steps
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1
Done
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For the meatMix all the ingredients under marination and place them in a vessel. Cook the meat covered till it gets tender. Try and cook the meat on medium heat covered so that no water is added, however, if the meat starts to dry up then add some water or stock as required to keep the curry of the meat runny. |
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2
Done
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For the riceIn a separate deep vessel bring water to boil and add salt, cardamom, chilli and let it boil for 5 mins more. Skim the chilli and spices. Add soaked rice and cook till rice is half cooked. Strain the rice at this stage and add them over the meat. Spread the rice and add a laddle of the hot water strained from the rice. |
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3
Done
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Drizzle dissolved saffron on top. At this stage, you can add 2 tbsp of ghee or can add 3-4 tbsp leftover oil after browning onions. |
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4
Done
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Placing on DumSeal the vessel with dough and a tight-fitting lid. Cook on high heat for a minute, now lower the heat and cook on dum for 12-15min. Remove from heat and let it sit for 10 mins before opening the lid. Serve hot with raita. |
