Ingredients
1 kg� � � � � � � � � � �Mutton
1tsp� � � � � � � � � � �Cumin
1tsp� � � � � � � � � � �Garlic Paste
1 pc� � � � � � � � � � �Large Sliced Onion
2 cup� � � � � � � � � �Yoghurt
1 pinch� � � � � � � � Turmeric
1 bunch� � � � � � � �Coriander Leaves
1tsp� � � � � � � � � � Salt
1/2 tsp� � � � � � � � Rose Water
500 gms� � � � � � � Basmati Rice
2 tsp� � � � � � � � � �Garam Masala Powder
1 tsp� � � � � � � � � �Ginger Paste
1 bunch� � � � � � � �Mint Leaves
50 gms� � � � � � � � Cashews
1 pinch� � � � � � � � Saffron
1 tsp� � � � � � � � � �Red Chilli Powder
5 tbsp� � � � � � � � �Sunflower Oil
Method
- Drain and wash the mutton under cold running water. Pat dry and add garam masala, salt, ginger-garlic paste, red chilli powder, and two cups of curd.
- Put it in a clean film plastic bag and keep it in the refrigerator to marinate overnight.
- Cook rice with salt and oil until
- Fry thinly sliced onions until golden brown. Add 1/3 of the golden-brown onion to the marinated mutton.
- In a deep pan, add the marinated mutton at the bottom and top it with half cooked rice.
- Add mint leaves, coriander leaves and top it up with fried onions. In a separate bowl, add some warm milk to soak the saffron.
- Once the milk soaks the color of the saffron, add it to the deep pan.
- Cover the deep pan with an airtight lid or add sticky dough to the edges and cover it with a lid so that no steam escapes. This step is important to retain the flavors of the spices.
- Cook for 45 minutes.
- Add rose water and serve hot with raita.
