Ingredients:

• Basmati Rice – 500 g
• 1 kg – mutton, cut into small pieces
• Garam Masala – 2 tsp
• Red Chillies – 6
• Cashew nuts – a handful
• Onions (sliced fine & fried till crisp) – 5
• Cloves – 2
• Dalchini – 2
• Elaichi – 3
• Green chillies – 6
• Ginger-garlic paste – 3 tsp
• Saffron (dissolved into 3/4 cup 2 pinches milk)
• Curd, beaten – 1 cup
• Juice of 2 Lemons
• Eggs, boiled – 4
• Ghee/oil – 5 tbsp
• Salt to taste

Method:

1. Grind red chillies and cashewnuts to a fine paste.
2. To the mutton, apply the ginger-garlic paste and beaten curd.
3. Marinate for 30 mins.
4. Heat 4 tbsp ghee an fry the red chillies.
5. Add the marinated mutton, 1/4 of the fried onion, 1tsp garam masala and salt to taste.
6. Keep frying till ghee separates.
7. Add 1.5 cups warm water and pressure cook till tender.
8. Heat 1 tbsp ghee in a pan and fry the sabut masala.
9. Add rice and fry a little.
10. Add green chillies and salt to taste.
11. Then add mutton and rice together and enough warm water and cook till rice is done.
12. Mix together garam masala and fried onion and juice of one lemon.
13. Sprinkle the rice with saffron milk and dot with ghee.
14. Garnished with eggs cut into halves.
15. Serve hot.

Recipe courtesy of Sharmila