• Beef/Mutton 1 kg (2 lb)
• Pullao rice 500 gm (1 lb)
• Onion 1 cup (sliced)
• Butter oil/Ghee 3/4 cup
• Ginger 1 tbsp (ground)
• Ground 1 tbsp (ground)
• Green chilies 50 gm
• Yogurt 1/2 cup
• Milk 1 cup
• Lemon juice 1 tbsp
• Sugar 1 tbsp
• Salt to taste
• Grind:
• Cumin seeds 1 tbsp
• Cinnamon sticks 4 (2.5 cm piece)
• Cardamom 4
• Black pepper 6 (corns)
• Nutmeg 1/2
• Mace 1/2 tsp

Cut the mutton into 2 cm (1”) cubes. Wash and drain water.

Wash the rice and drain water.

Heat the oil. Saute the onion light brown.

Add the ginger, garlic, meat, yogurt, salt, half of the green chilies and half of the ground spices.

Stir, cover and cook until oil separates.

Take out the meat leaving gravy and oil in the pan. Add 2 ½ cups of water to gravy, bring to a boil.

Add milk, rice, sugar, salt and stir. When it boils, add rest of the ingredients.

Lower heat and put the lid on. Cook for 20 minutes and remove from heat.

After 10 minutes spread meat on the rice and keep it covered for 20 minutes.

Before serving fold in the meat with the rice.

Serve hot with salad and borhani.

by Pak101.com (few years ago!) / 997 views