3 cups basmati rice,washed
and soaked in water
1 kg mutton cut into medium sized pieces
5-6 medium onions,sliced fine and fried crisp
1 tbsp ginger-garlic paste
2 tsp garam masala
6 red chillies
1 cup beaten curd
2 pieces dalchini(cinnamon)
6 green elaichi(cardamoms)
1 tsp shahijeera
1 tsp turmeric powder
salt to taste
5 tbsp ghee,melted
2 pinches saffron,dissolved in 1/2 cup milk
1 tbsp each of almonds,cashewnuts,raisins.
Fry almonds,cashewnuts and raisins and keep aside.
Marinate mutton with beaten curd,ginger-garlic paste,
onion,red chilli paste,turmeric powder and salt to taste.
Grind fried onions and red chillies to fine paste.
Heat half of ghee,add marinated mutton and pressure
cook till done.
Heat 2 tbsp ghee add whole garam masala,when
splutters add drained rice and fry a little.then add warm
water,1 1/2 inches above the rice level.Add salt to taste.
Cook till rice is done,then spread on a plate and remove
the whole garam masala.
Take a heavy bottom vessel and line it with ghee.
Place the prepared mutton and sprinkle garam masala over it.
Cover with rice and dot with ghee.Make deep holes in the rice
then add the saffron milk,and sprinkle fried nuts and crisp fried
onion.Cover tightly and seal with wheat dough.Allow to cook
(dum)on low flame for 20-25 minutes.