Ingredients
- Basmati rice 3 1/2 cups
- Mutton 1/2 kg
- Onions 3
- Ginger garlic paste 1/2 tbsp
- Garam masala powder 1 tap
- Red chilies 3
- Cinnamon stick 1" piece
- Curd 1/2 cup
- Green cardamom 3
- Peppercorns 5
- Cloves 5
- Shahi jeera 1/2 tsp
- Turmeric powder 1/2 tsp
- Saffron 1 pinch
- Jardalu 5
- Water 6 1-2 cups
- Dry fruits as required
- Coriander leaves and pudina leaves as required
- Ghee as per requirement
Method:
- Take 2 1/2 tbsp of ghee.Put some salt in it and fry the
dry fruits and apricots.
- Make a fine paste by grinding red chilies and fried
onion.
- Make a mixture of curd, ginger garlic paste, onion
chilly paste, turmeric powder and salt and marinate the mutton pieces in
it.
- Put some ghee in a pressure cooker heat it, and then
add the marinated mutton into it.
- Pressure cook it until done.
- Put some ghee in another vessel and heat it.
- Add to this the whole spices and fry them for a while.
- Now add the rice.
- Add some salt and warm water.
- Cook the rice till all the water has been absorbed.
- Once the rice is cooked, spread it out and let it cool.
- Also, remove the whole spices that were added to it.
- Grease the inner wall of a heavy bottomed pan with
ghee.
- Put the cooked mutton into it and sprinkle some garam
masala powder.
- follow this with a layer of rice, then melted ghee and
then saffron milk.
- Add to this the fried nuts and cover it with a tight
fitting lid.
- For the next 75 to 20 mins, keep it on dum on low
flame.
- Mix it well and serve hot.
- Garnish the dish with chopped coriander and pudina leaves.
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