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Preparation Time : 120
Cook Time : 120
Total Time : 240
2 cups basmati rice
2 to 3 litres water
2-3 bay leaves 2 inch cinnamon, 3 green cardamoms, 4 cloves, 1 star anise
1 kg mutton clean & washed
Marination -1 cup curd 1 tspn salt 2 tspn haldi, garam masala & dhaniya powder 1 tbsp ginger-garlic paste
1 tspn zeera
2 tspn ginger-garlic paste
3-4 tomatoes chopped
5-6 sliced onions deep fried
2 tspn each - haldi,redchilli,dhaniya,garam masala, salt
2 cups mint-coriander leaves chopped
5-6 strands saffron soaked in water
2-3 drops kewra essence
Marinate mutton pieces in curd salt salt haldi, garam masala & dhaniya powder &ginger-garlic paste for 2-3 hrs .
Meanwhile bring water to boil in a heavy bottom vessel & add the whole garam masalas with 2-3 tbsp salt & few drops of oil. When the water boils add the soaked rice & cook until 80% of rice is done . Strain in a colander & keep aside .
Pressure cook the mutton until tender & done
Heat oil in a heavy bottom vessel. Add zeera & let it crackle. Add tomatoes & cook for few minutes. Add the masalas, half of the derp fried onions & cooked mutton . Simmer until oil floats on top. Add the half of mint-coriander leaves & kewra essence. Masala is ready.
Now in another big vessel spread rice & mutton masala. Add the fried onions & mint coriander leaves . Finally top the rice layer with soaked saffron strands & drizzle 2 tbsp of ghee. Cover tightly & keep on low flame for 10-15 minutes .
Serve hot with boondi raita & boliled eggs (optinal)
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