• Boneless mutton 1 kg
• Basmati rice 600 gm
• Ghee 100 gm
• Clove 1 gm
• Cardamom seeds 2 gm
• Cinnamon 3 gm
• Ginger garlic paste 75 gm
• Green chillies 4
• Kewra water 1 tsp
• Saffron 1 gm
• Salt to taste
• Onion, sliced 100 gm
• Bay leaves 2 pc
• Plain yogurt 250 gm
• Red chilli powder 10 gm
• Mint leaves 2 gm
• Cardamom powder 2 gm
• Milk 300 ml

Clean the mutton and cut into cubes,.

Soak the saffron in a little warm water.

Wash basmati rice and soak in water for at least 1 hour.

Boil the basmati as usual, drain and quickly cool.

Cut ginger, green chilli and mint leaves into fine julienne.

In a handi, heat the ghee, stir fry the onion, cloves, bay leaves and cardamom, to a golden brown color, add the mutton cubes, ginger-garlic paste, season to taste and cook on high heat for 10 minutes.

Add yogurt to the mutton as well as red chilli powder and slowly cook until the meat is almost done.

Remove the meat from the pot and strain the sauce.

In a new handi pot put the kewra water, cardamom powder and cook for few minutes more.

Add the cooked mutton, sauce and the rice to this.

Cover the pot with dough of bread, brush with saffron and corn oil and bake for 20 minutes.

Serve hot.

by Pak101.com (few years ago!) / 1412 views