Ingredients:

• 250g basmati Rice
• 500g mutton, cut into serving portions
• 250g onions, finely chopped
• 1 tsp Ginger and Garlic paste, each
• 1 cup Curd
• 250g tomatoes, finely chopped
• 2 tbsp coriander leaves, chopped
• 1 tsp Mint leaves, chopped
• 1 tbsp Dhania Jeera powder
• 1 tbsp Garam Masala
• 1/8 tsp Saffron strands, dissolved in 1 tbsp of hot Milk
• 2 eggs, hard boiled (shelled and cut into thin rings)
• 50g Cashew nuts (roasted)
• salt
• chilli powder
• 1/2 cup Ghee

Method:

1. Add onions, mutton, ginger-garlic paste, coriander, mint leaves, all the spices and salt along with 1/2 cup ghee in a pan.
2. Cover tightly and cook over a slow fire till the ghee rises to the top.
3. Add in rice and enough hot water.
4. Continue cooking over a slow fire till the rice is tender and dry.
5. Mix in saffron and remove from fire.
6. Add to a serving plate decorated with boiled egg slices and cashew nuts.

Recipe courtesy of Reejh Singhani