Ingredients:

• 2 cups – basmati Rice
• 2 cups – Mutton
• 2 tsp – Ginger Garlic paste
• 1.5 tsp- Garam Masala
• 2 – medium sized carrots, julienne cut
• 1 – medium sized onion, sliced
• 20 g – Raisins
• 20 g – Almonds
• 20 g – pistas
• 3 cups – Mutton Stock
• 2 tbsp – coriander and Mint leaves, chopped
• Pinch – saffron, soaked in warm Milk
• Salt – to taste
• Oil – for frying and cooking

Method:

1. Wash the mutton well.
2. Add oil to the pan, then add the sliced onions, ginger garlic paste and fry until, lightly golden in colour.
3. Now add the washed mutton pieces and stir well.
4. Cover the pan and cook it, for 5 to 10 minutes, until the water oozes out from the mutton.
5. Now add the garam masala, coriander leaves, mint leaves and salt.
6. Cover the pan and pressure cook up to 3 to 4 whistles or until the mutton looks tender.
7. Now take another pan. Fry the carrots and nuts separately, in little oil and keep it aside.
8. Soak the rice in water, with little salt, for about 10 minutes.
9. Now take a heavy bottomed pan.
10. Layer it, with half of the mutton pieces.
11. Now top it, with rice. Continue layering with carrots and nuts.
12. Repeat these layers alternatively, until everything is done.
13. Pour the saffron milk, stock and 1 cup of water. Add enough salt to taste.
14. Cover the lid and cook it in medium to low heat, until the rice looks well-cooked and fluffy.
15. Serve it warm, with raita and gravy.
16. Recipe courtesy: Taste of Pearl City

Recipe courtesy of Ayeesha Riaz