• 325 gms basmati rice
• 1/2 kg mutton, cut in pieces
• 3 onions, sliced
• 1/2 tbsp ginger garlic paste
• 1 tsp garam masala
• 3 red chilies
• 1" piece cinnamon
• 1/2 cup curd (yogurt), beaten
• 3 green cardamom
• 5 pepper corns
• 5 cloves
• 1/2 tsp shah zeera (black cumin seeds )
• 1/2 tsp turmeric powder
• 1 pinch saffron, dissolved in 1/4cup milk
• 5 jardalu (apricots)
• Dry fruits, as required
• Coriander leaves & pudina (mint ) leaves, as required)
• Ghee , as required

Fry the dry fruits & apricots in 2 1/2 tbsp ghee with a little salt to taste. Grind the fried onions and red chilies to a fine paste.

Marinate the mutton pieces with curd, ginger garlic paste, onion paste, turmeric powder and salt . In a pressure cooker heat ghee , add the marinated mutton and pressure cook till done.

Heat ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice. Add salt , warm water so that comes 1 1/2 inch above the rice and cook till the rice is done.

Remove, spread out to cool and remove the whole spices. Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle little garam masala.

Cover with a layer of rice, followed by a melted ghee and then the saffron milk. Finally, add the fried nuts, cover tightly and keep on dum for 1520 minutes.

Mix and serve hot garnished with chopped coriander & pudina.

by Pak101.com (few years ago!) / 1331 views