Ingredients:

• Rice – 1/2 kg
• Mutton – 1 kg
• Ghee – 250 g
• Big Onions – 1
• Ginger – 1 small piece
• Garlic – 1
• Green chilli – 5 to 6
• Cloves – 6
• Cardamom – 3
• Cinnamon – 5
• Pepper – 12
• Aniseed – 1 tsp
• Salt – to taste
• Curd – 1 cup

Method:

1. Soak the rice in water, for one hour.
2. In a pressure cooker add, mutton, water, garam masala, aniseeds, salt, a small piece of ginger and a small garlic.
3. The water should be sufficient for softening the mutton, as well as for cooking of rice afterwards.
4. Pressure cook all the contents, for approximately 10 minutes, till the mutton softens.
5. Open the cooker.
6. Filter out the water in another pan.
7. Take a broad mouth pan.
8. Add ghee in it and brown the sliced onion in it, with garam masala.
9. Take out the mutton pieces separately, put them in the pan and cook for a few minutes, along with ginger garlic paste, salt and curd.
10. Add the filtered water, rice and cook.
11. When the dish is ready, sprinkle a little cooking colour dissolved in water and kewra. Keep it for a few minutes.
12. The dish is ready to serve.

Recipe courtesy of Mrs Anis Hasnain