Ingredients:

• 1 kg – Basmati Rice (washed and soaked for about 1 hour)
• 1 kg – mutton/lamb (or beef) cut into fairly big pieces
• 2 Bay Leaves
• 2 tsp spice powder or Garam Masala
• 1/2 kg Tomatoes chopped
• 3 pieces Cinnamon
• 3 Cloves
• 3 Cardamoms
• 1 Nutmeg flower
• 2 cups oil or Ghee
• Salt to taste
• 6 Green chillies ground
• 1 tbsp Ginger paste
• 1 tbsp Garlic paste
• 2 tsp chilli powder
• 1/2 kg Onions sliced finely
• 1 tsp Turmeric powder
• 1/2 cup fresh Mint leaves

Method:

1. Wash the meat and marinate with the spice powder, green chilli paste, half the quantity of ginger-garlic paste and turmeric powder for half an hour.
2. Heat the oil or ghee in a large vessel, add the cloves, cinnamon, cardamom, nutmeg flower, remaining ginger-garlic paste and onions. Saute for some time.
3. Add the chopped tomatoes, curds, mint leaves, chilli powder and simmer till the oil separates from the masala and the tomatoes are reduced to pulp.
4. Add the marinated meat and salt and cook for 10 mins.
5. Remove the pieces and keep aside.
6. Now add sufficient water to the gravy in the vessel so as to get about 7 glasses of liquid.
7. Add the rice and cook till half done.
8. Now add the cooked meat and mix well.
9. Cover and cook on low heat till done.
10. Serve with curd chutney or salad.

Recipe courtesy of Bridget White-Kumar