Ingredients:-
1 kg Mutton cleaned well and marinated for 1/2 hour with the following in a cooker:-
- 3/4-1 cup curd
- 2 tbsp ginger-garlic paste
- 1 tsp Kashmiri Dry chilli powder
- 1 tsp Turmeric powder
- 1 onion mashed roughly
- 1 1/2 cumin seeds, freshly ground
- 1/2 tsp Pepper powder
Add enough water, salt to taste and after 1st whistle, cook for 5 minutes on sim. When cool, open and strain out the stock. Keep the stock aside. Keep the meat alone and get rid of all the other ingredients.
Wash and soak 3 cups basmati rice for 1/2 hour. Drain and keep aside.
To season:-
- 2 tbsp oil and 2 tbsp ghee ‘
- 2 bay leaves
- 1 ” piece cinnamon
- 6 cloves
- 1 star anise
- 1 piece Mace
- 4 green Cardamom slightly jammed
- 2 green chiles, slit in two.
- Juice of 1/2 a lime
- 1 cup mint
- 1 1/2 cup coriander
- Kewara water
- Rose water
- Few threads of saffron soaked in warm milk.
Method:-
Heat ghee and oil. Fry all the spices and green chilies. Now add rice. Fry well and mix. Add mint and coriander leaves. Add 6 cups of stock, lime juice. Add mutton. Check salt.
Mix gently and close the cooker. Heat on high flame till the 1st whistle, then on sim for 3 mins. Switch off and open after 5 mins. Pour the saffron warm milk. Garnish with fried onions, and cashew nuts. Before serving, add a bit of coriander and mint leaves.
