Ingredients:
Basmati rice 325 gms.
Mutton, cut in pieces ? kg.
Onions, sliced 3 nos.
Ginger-garlic paste ? tbsp.
Garam masala 1 tsp.
Red chilies 3 nos.
Cinnamon 1" piece
Curd, beaten ? cup
Green cardamom 3 nos.
Pepper 5 nos.
Cloves 5 nos.
Shahjeera ? tsp.
Turmeric powder ? tsp.
Saffron, in 1/4 cup milk 1 pinch
Coriander/Pudina, chopped As required
Dry fruits As required
Ghee As required
Fry the dry fruits & apricots in 2? tbsps. ghee with a little salt to taste. Now grind the fried onions and red chilies to a fine paste. 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. 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? inch above the rice and cook till the rice is done. Remove, spread out to cool and remove the whole spices.
Now apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle little garam masala. Cover with a layer of rice, followed by a melted ghee and then the saffron milk. Lastly, add the fried nuts, cover tightly and keep on dum for 15-20 minutes. Mix and serve hot garnished with chopped coriander.
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