• Salt to taste
• Cumin Powder ½ teaspoon for raita
• Ginger Garlic Paste 1 tablespoon
• Sufi Banaspati (Ghee) ½ cup
• Rice 700 gm
• Onion ½ kg
• Jaifal Javitri Powder ¼ teaspoon
• Clove (Long) 10
• Black Pepper ½ teaspoon
• Red Chilli Powder 1 teaspoon
• Zarda Colour 1 pinch
• Yogurt 400 gm
• Garlic 6 pieces
• Mutton 1 kg
• Large Cardamoms 4
• Dahi (Yogurt) ½ kg
• Bay Leaf (Taiz Pattay) 2
• Cumin Seeds 1-1/2 teaspoon seeds
• Red Chili 8
• Cucumber ½ kg
• Cinnamon 2 pieces
• Saffron 1 pinch
• Sufi Banaspati 1 cup
• Green Cardamom 8

Heat Sufi Banaspati in a pan to fry onion then add green cardamom, cinnamon, clove, large cardamom, black pepper, cumin seeds, bay leaf (Taiz pattay), mutton, ginger garlic paste, yogurt and cook until the water gets dried.

Now add red chilli powder, salt and cook. In a separate pan add rice, salt and cumin in hot water and boil. Put under-cooked rice in the mutton gravy.

Make a mixture of water, saffron (zafaran), zarday ka rung in a small bowl and put it on rice adding jifle jewetri powder now cover the pan and cook.

For Kheeray ka raita, fry garlic and red chilli in Sufi Banaspati. In a separate bowl mix yogurt and salt with chopped cucumber and finally add fried garlic and red chilli.

Now serve Kheera Ka Raita with Mutton Zafarani Biryani.

by Pak101.com (few years ago!) / 1933 views