• Mutton (leg and Chanp) 100g
• Basmati Rice 600g
• Clove 4g
• Zeera 2g
• Cinnamon 2g
• Green cardamom 6g
• Bay leaf 2g
• Brown Onion Slices 150g
• Ginger and Garlic paste 100g
• Yellow Chili powder 20g
• Lemon Slice 20g
• Ginger julienne 10g
• Green Chili 20g
• Mint leaves 15g
• Salt to taste
• Kewra water 2g
• Curd 100g
• Ghee 100g
• Saffron 1g
• Cream 300g
• Sweet attar 2g
• Rose water 2g

Heat ghee and add all the whole spices till they crackle, add ginger garlic paste, meat, brown onion paste and salt.

Cover the pan and let the meat cook until all moisture has evaporated.

Add the curd, yellow chilli powder. Simmer till the fat surfaces from the curd.

Add stock and simmer till the meat is tender.
Wash and soak Rice for 30 Minutes.

Bring the water to boil for the Rice. Add whole garam masala, salt and lemon Juice.
Remove meat and strain the gravy.

Place the meat and gravy in a handi and add the ginger juliennes, green chilies slit and mint leaves.

Add the par boiled Rice, saffron and crea. Seal the pot with a lid and place on a slow simmer to cook.

Garnish with golden brown onions and serve hot with Burrani Raita.

Put gram flour, rice flour, corn flour and plain flour in a bowl

by Pak101.com (few years ago!) / 1387 views