- Mutton – 500grams
- Onions – 4 Large
- Ginger & garlic paste – 3 tbsp
- Cardamoms – 5
- Cinnamom – 3 inch stick
- Whole Pepper – 10
- Oil – 4 tbsp
- Bay leaves – 2
- Caraway seeds – ½ tbsp
- Cloves – 5
- Yogurt – 1 cup
- Red chilli powder – 3 tbsp
- Coriander leaves – ½ cup
- Mint leaves – ½ cup
- Ghee – 4 tbsp
- Saffron -1/4 cup(soaked in water)
- Basmati Rice – 1 ½ cup
Masala to Grind
- Heat five to six cups of water in a deep pan.
- Add drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three fourth done. Drain and set aside.
- Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent paper.
- Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix. Add the spice powder, red chilli powder, half the fried onions crushed, yogurt, coriander leaves, half of the mint leaves and one tablespoon oil and mix. Let it marinate for about two hours in the refrigerator.
- Heat two tablespoons ghee in a pan, remaining cinnamon and black cardamoms and sauté till fragrant. Add remaining onions and sauté till light golden and the grinded masala and fry till the fragence goes.
- Add marinated mutton, stir and cook on high heat for three to four minutes. Cover, reduce heat and cook till almost done.
- Heat the remaining ghee in a thick-bottomed pan. Spread half the rice in a layer. Spread the mutton over the rice. Sprinkle remaining torn mint leaves. Spread the remaining rice. Sprinkle saffron water. Cover and cook under dum till done. Serve hot with a raita.