1. 1 Cup = 200ml

For the marinade

Ingredients

1. Mutton – 1 kg
2. Red chili powder – 1 tbsp
3. Turmeric powder – 1 tsp
4. Black pepper powder – 2 tsp
5. Yogurt – 1 cup
6. Garam masala powder – 1 tsp
7. Ginger (chopped) – 2 tbsp
8. Garlic – 10 – 12 cloves
9. Green chili – 10 – 12
10. Mint leaf – ½ cup (chopped)
11. Coriander leaf – ¼ cup (chopped)
12. Salt – to taste

Method

1. Marinate the cleaned mutton pieces with the remaining ingredients for 2 – 3 hours.

Other ingredients

Ingredients

1. Onion – 8 (thinly sliced)
2. Basmati rice – 4 cup
3. Boiling water – 6 cup
4. Bay leaf – 3
5. Clove – 3
6. Cardamom – 3
7. Cinnamon – 2 small piece
8. Shah zeera – ½ tsp
9. Garam masala powder
10. Saffron – a big pinch
11. Milk (hot) – 1 cup
12. Coriander leaves – 3 tbsp
13. Mint leaves – 3 tbsp
14. Oil – ½ cup
15. Clarified butter/ ghee – 3 tbsp

Method

1. Soak the saffron in 1 cup of hot milk. Keep it ready.
2. Heat 6 tbsp oil in a pan, add sliced onion and fry till golden brown over low flame. To this add the marinated mutton and cook covered till done.
3. In another pan, add 2 tbsp oil and 3 tbsp ghee, add bay leaf, clove, cardamom, cinnamon and zeera to it.
4. Add basmati rice to it and fry for about 3 – 4 minutes. Add the boiling water to it and cook till the rice is cooked three – fourth. Remove from the flame and layer it with cooked mutton, chopped coriander and mint leaf and garam masala powder.
5. Sprinkle the milk with saffron over the rice and cook, covered, over very low flame for about 25 minutes. Serve hot.