• Mutton, minced 500 gm
• Basmati rice, soaked 2 ½ cup
• Cloves 5 – 6
• Cinnamon stick 1 inch piece
• Star anise 1
• Black cardamoms 2 – 3
• Green cardamoms 4 – 5
• Bay leaves 2
• Black peppercorns 5 – 6
• Caraway seeds 1 tsp
• Ghee 3 tbsp
• Salt to taste
• Oil 3 tbsp
• Ginger, finely chopped 1 tbsp
• Garlic, finely chopped 1 tbsp
• Red chili powder 1 tbsp
• Dill 2 – 3 tbsp
• Fresh fenugreek leaves 1 cup
• Fried onions 1 cup
• Garam masala powder 2 ½ tsp
• Yogurt 1 cup
• Ghee 2 tbsp
• Green chilies, slit 4 – 5
• Ginger,cut into thin strips 1 inch piece
• Fresh mint leaves 45
• Eggs, boiled & sliced 2

Heat water in a pan. Add cloves, cinnamon, star anise, black cardamoms, green cardamoms, bay leaves, black peppercorns and caraway seeds. Add 1 tbsp ghee and salt and mix.

Drain and add the rice and mix well. Let the rice cook.

Heat 3 tbsp oil in another pan. Add ginger and garlic and saute till fragrant.

Add mince and saute and add 1 cup water and mix well.

Add red chili powder, turmeric powder and salt and mix. Chop dill and fenugreek leaves, and add to the pan.

Add half the fried onions, 1 tsp garam masala powder, yogurt, 1 tbsp ghee, green chilies, ginger strips and half chopped mint leaves.

Strain the cooked rice and arrange half of it in a layer over the qeema mixture.

Sprinkle 1 tsp garam masala powder, remaining fried onion, more mint leaves and arrange the egg slices on these.

Put the remaining rice over it. Sprinkle ½ tsp garam masala powder and remaining mint leaves.

Drizzle 1 tbsp ghee all around.

Cover and cook on dum for 6-8 minutes. Serve hot

by Pak101.com (few years ago!) / 977 views