Ingredients:
• 750 g – Mutton
• 350 g – basmati Rice
• 1 cup – fresh Curd
• 2 – large Onions sliced
• 2 flakes – Garlic
• 3 -large Cardamoms
• 8 -cloves
• 1 stick – Cinnamon
• 1 tbsp – Ginger paste
• 2 tsp – Black Peppercorns
• 1 tsp – Cumin seeds
• 1 tsp – chilli powder
• 1 tsp – coriander powder
• 1/2 tsp – Nutmeg powder
• A pinch of Turmeric
• Salt to taste
• 100 g – Ghee
Method:
- Bring 750 ml water to boil, add rice, salt and turmeric, cover and cook for 15 mins.
- Heat ghee and fry half the onions till brown. Remove and keep aside.
- Fry raisins, pistachios and almonds in a bit of ghee.
- Add these to the rice.
- Fry rest of onions with ginger, garlic, cumin, chilli powder till golden brown.
- Add mutton and brown on high heat for 5 mins.
- Add cinnamon, cardamoms, cloves, peppercorns, coriander powder, nutmeg, salt and 125ml water. Stir well.
- Cover and simmer for about 10 mins.
- Remove from heat, stir in the curd and simmer for 5 mins.
- Layer a dish with alternate layers of rice and mutton.
- Bake in a preheated oven at 200 degrees C for 10 mins.
- Serve with raita.
Recipe courtesy of Sify Bawarchi