Ingredients:

• 1/2 kg – basmati Rice
• 4 tsp – salt for Rice
• 1/2 kg – minced lean Mutton (from leg or shoulder) kheema
• 120 gms – Ghee
• 120 gms – onion, thinly and evenly sliced
• 1 tsp – salt for Mutton
• 4 tsp – Red Chillies powdered
• 6 tsp – Coriander seeds powdered
• 2 tsp – Garlic ground
• 2 tsp – Ginger ground
• 120 gms – Curd
• 1.5 tsp – Garam Masala powder
• 20 pcs – almonds, blanched and shredded
• 20 pcs – pistachios, blanched and shreded
• 4 tsp – charoli, blanched whole
• 4 tbsp – raisins, cut into halves
• 1/2 cup – coconut, grated and roasted dry
• 3 tbsp – khoya, roasted dry
• 4 tsp – Lemon juice
• 240 ml – Milk
• 30 ml – kewada water

Method:

1. Wash and soak the rice in water for an hour.
2. Boil the rice in plenty of water adding salt.
3. When just cooked, drain in a sieve or colander removing water completely.
4. Spread the rice in a wide dish and cool a bit.
5. Heat the ghee and fry sliced onions to a golden brown.
6. Add minced meat (kheema) along with salt, powdered red chillies, coriander seeds, garlic, ginger and curd.
7. Fry until meat is well browned.
8. Add water and cook.
9. When tender, dry the water completely.
10. Add garam masala powder.
11. In a separate pan, mix almonds, pistachios, raisins, coconut, khoya and lime juice, and keep aside.
12. Grease a heavy-bottomed pan with a little ghee, bottom and sides.
13. Put one-fifth of the rice spreading evenly.
14. Add kewada water to the milk and sprinkle over the rice. Over the rice, spread half of the meat.
15. Then put second layer of rice.
16. Over the rice spread half of the dry fruits mixture.
17. Repeat as above.
18. After final layer of rice put a wet cloth covering the rice completely. Cover the pan and put on medium fire to form steam.
19. As soon as steam rises, put on dum for half an hour.