1 kg mutton
1 tbsp garam masala whole
5 tbsp ghee or oil (tel)
2 cup onions ( pyaj) (sliced)
2 tbsp coriander powder (dhania powder)
1 tblsp cumin powder
1 tsp red chilli (lal mirch) powder
2 cup tomatoes (tamatar) (chopped)
2 tsp garam masala powder
50 gms butter
400 gms basmati rice (chawal) (chawal)
2 green chillies
1 2″ piece ginger (adrak)
1/2 cup coriander leaves (dhania patta)
1/2 cup mint (pudina) leaves (pudina leaves)
1 pinch saffron (kesar)
1/2 cup milk
2 cups yogurt
salt (namak) to taste
1 tsp turmeric (haldi) powder
2 tblsp ginger (adrak) paste
2 tblsp garlic (lasan) paste
- Heat oil and fry half the sliced onions till brown and crisp. Drain and keep on an absorbant paper.
- Clean mutton or lamb and cut into one and half inch sized pieces.
- Pick, clean and wash rice. Soak rice in water.
- Chop green chillies. Peel ginger and cut into juliennes (thin strips). Wash coriander leaves and chop coarsely.
- Wash mint leaves and chop coarsely.Soak saffron in warm milk and keep aside.
- Marinate meat pieces in yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes.
- Marinate for about four hours in a cool place.Cook rice in salted boiling water along with whole garam masala till rice is almost cooked. Strain and keep the rice warm.
- Heat ghee or oil in a thick-bottomed pan or pressure cooker. Add the remaining sliced onions and chopped green chillies.
- Cook, stirring continuously, till onions are light golden brown.Add remaining ginger and garlic pastes and mix well.
- Add marinated meat and cook on high heat for seven to eight minutes. Add coriander powder, cumin powder and red chilli powder. Mix thoroughly.Stir in three cups of water, bring it to a boil, reduce heat and cook covered till meat pieces are almost cooked.
- Add chopped tomato, salt, garam masala powder and chopped fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally.In case you are cooking meat in the pressure cooker, add chopped tomatoes, salt, garam masala powder, two cups of water and chopped fresh coriander leaves after adding dry spices.
- Pressure cook till meat pieces are almost cooked. It normally takes two to three whistles to cook the meat.Ensure that the cooked meat does not have a thin gravy.
- If that is the case cook on high heat to reduce. Arrange half the quantity of cooked meat in an ovenproof dish and spread half the quantity of cooked rice on top of the meat. Sprinkle a little garam masala powder, half each of ginger juliennes, saffron dissolved in warm milk and mint leaves.
- Dot the rice with half the quantity of butter. Spread the remaining meat on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger juliennes, saffron milk, garam masala powder, mint leaves and butter.
- Cover it with aluminium foil and cook in a preheated oven at a moderate temperature for fifteen to twenty minutes.
- Garnish with fried sliced onions and serve with mix vegetable raita as accompaniment.