Ingredients:
Basmati Rice
Mutton (Good pieces)
Curd (beaten)
Milk
Onion (sliced)
Ginger garlic paste
Shajeera
Red Chilly
Clove
Cardamom
Cinnamon
Kabab chini
2 pinches saffron diluted in
Alu Bokhra
Almond, Chironji, Rasin
Ghee
Onion (sliced & deep fried)
500 gms
1
kg
1
cup
½ liter
5
1 tbsp
1 tsp
5-6
5
5
2"
10-12
½ cup hot milk
10
½ cup
5 tbsp
2
Method: Fry onion, red chilly and make a fine paste.
Marinate the Mutton with curd, ginger garlic paste, onion
chilly paste and salt for 2 hours.
Soak rice in water with 1 tsp salt for 5-10 minutes. Darin & keep aside.
Heat 2½ tbsp of ghee and fry the mutton till brown and pressure cook till tender.
Heat remaining ghee and fry all other whole masala until splutters.
Add drained rice and fry for 5 minutes.
Add warm water 1½" above the rice level. Cook till the rice is done.
Take a heavy bottom dekchi, sprinkle ghee.
Spread rice then mutton in alternative layers. Top with a layer of rice.
Make some holes on the layers with the finger.
Sprinkle saffron milk, fried nuts rasins, fried onions. Sprinkle a bit of salt.
Cover tightly, seal with atta/flour.
Place it on a tawa on gas and steam for half an hour in low flame.
