Ingredients:

• Mutton – 2 kg
• Basmati Rice – 1 kg
• Onions-500 g
• Garlic – 50 g
• Ginger – 50 g
• Green chillies – 100 g
• Coriander powder – 3 tsp
• Turmeric powder – 1 tsp
• Red Chilli powder – 1/2 tsp
• Tomato – 300 g
• Poppy Seeds – 2 tsp
• Fresh Coconut – 1/2 cup
• Coriander leaves – 1 small bunch
• Mint leaves – 1 small bunch
• Curd – 1 cup
• Lime juice – 4 tbsp
• Ghee – 5 tbsp
• Oil to cook
• Cashew nuts – 50 g
• Raisins – 50g
• Garam Masala powder – 2 tsp
• Salt to taste
• For Garam Masala powder:
• Cinnamon – 2″ piece
• Cardamom – 3-4
• Cloves – 3-4
• Nutmeg – 1/4
• Aniseed – 1/2 tsp
• Cumin seed – 1/2 tsp
• Mace – 2 strand

Method:

1. Sun-dry all the garam masala ingredients and grind to powder.
2. Clean and cut the mutton into big pieces.
3. Slice the onions and tomatoes and keep aside.
4. Grind green chillies, ginger and garlic.
5. Grind poppy seeds and fresh coconut and keep aside.
6. Chop coriander leaves and mint leaves.
7. Heat a pressure cooker and pour oil. Add 3/4 of sliced onion and fry till transparent.
8. Add ginger, garlic and green chillies and fry for 2- 3 minutes.
9. Add the coriander powder, chilli powder, turmeric powder, garam masala, and saute for some time.
10. Add the chopped tomatoes and fry for some time.
11. Add the mutton and fry for a few minutes. Add curd and salt.
12. Cover the cooker and cook on low fire for 15 – 20 mins.
13. When the mutton is cooked, add the ground poppy seeds and coconut and heat for few minutes and keep aside.
14. Wash and drain the water from the rice.
15. Heat ghee, add rice and fry for 4-5 mins.
16. Add salt and double quantity of water and cook the rice.
17. Heat a heavy-bottom vessel and fry onions, cashew nuts, and raisins and keep aside.
18. Take a vessel and pour some rice and spread little coriander, mint leaves, lime juice, fried onion, cashewnuts and raisins.
19. Put one layer of mutton over that and repeat the process till all rice and mutton is placed in the vessel (preferably 3 layers).
20. Cover with a heavy lid and place the dish in an oven or place some coals on the lid and let it cook for 10 mins.
21. Best served with cucumber raita and papad.

Recipe courtesy of Ms. Subaida Khalid