Ingredients:

• 1 kg – Mutton
• 1 kg – basmati Rice
• 14 kg – Ghee
• 14 kg – thick Curd
• 1 – big Onion (cut in to long pieces)
• 15 – Green chillies
• 12 tsp – Red Chilli powder
• 3 tbsps – ginger-garlic paste
• 1 tsp – Raw papaya paste
• 1/2 tsp – Garam Masala
• 1 bunch – coriander
• 1 bunch – pudina
• 1 – Lime
• 2 tbsp – Milk
• A few Saffron strands
• salt to taste
• For Raw garam masala:
• shahi Jeera – 1 tsp
• Cinnamon – 4 to 5 sticks
• Cloves – 8 to 10
• Cardamom – 6 to 7
• Bay Leaves – 5 to 6
• stone flower as required

Method:

1. In a dish, take the washed mutton and add curd, ginger-garlic paste, lime juice, raw papaya paste, garam masala powder, green chilli paste, red chilli powder and mix well.
2. Leave the marinated mutton for at least 2 hours or as long as 4 hours.
3. Then, in a pressure cooker, or a thick bottom handi, take ghee and heat.
4. Add the raw garam masala, onion and fry well till the onion is golden brown.
5. Add the marinated mutton and cook for 5 minutes on a slow flame.
6. Then, pressure cook for 3 whistles or till the mutton is tender.
7. Meanwhile wash the rice (do not wash beforehand) and drain well.
8. Add this rice to the cooked mutton and mix well.
9. Add water just enough to cook the rice and add salt.
10. Close the lid and cook for 2 whistles or without the whistle for 15 mins.
11. Turn off the flame. Then make deep holes in the rice with help of a long slim knife.
12. Pour the milk in which the saffron is soaked.
13. Leave it for 10 mins and then garnish with coriander, pudina and mix carefully, but not too much.
14. Turn it over to a serving dish and garnish with boiled eggs.
15. Serve with mirchi / baingan ka salan, raita.

Recipe courtesy of Rekha John