1 kg - mutton
500 gms - rice parboiled
3 tbsp - lemon juice
20 - blanched almonds
1 tbsp - mint leaves (chopped)
2 cups - butter
2 handfuls - chopped coriander leaves
1 tbsp - cumin seeds
4 - large sliced onions
4 - whole cardamoms
2 tbsp - sweet oil
8 pods - garlic
4 - whole cloves
2-inch long piece - ginger
1 tbsp - saffron
1 tbsp - green chillies, chopped
1 tbsp - red chillies, powdered
1-inch piece - cinnamon
1 kg - curd
250 gms - milk
6 cups - water
salt to taste
Method
- First, wash and soak rice.
- Then fry sliced onions to a golden brown colour.
- Soak saffron in water.
- Now grind ginger, red chillies, garlic and almonds and fry these in butter.
- Add to it mutton and salt and stir for 5 mins.
- Now add water and cook on a slow fire till meat becomes tender and about 2 cups of the gravy is left.
- Boil rice again with salt in another pan.
- Put curd into a piece of muslin cloth and let the water drain away.
- Add cloves, cardamom, cumin seeds, mint leaves, chopped chillies and coriander in drained curd.
- Strain the saffron water and add lemon juice. Add all this to mutton.
- Sprinkle half of the boiled rice over the mutton, then spread a layer of fried onion and then of rice again.
- Now pour milk and some butter and cover the vessel.
- Seal edges of the pan with flour paste.
- Place pan on a fire for one hour.
- Serve it very hot with some curry.
No comments:
Post a Comment