500g basmati rice
1kg mutton (chopped into small pieces)
2 tsp garam masala
6 red chillies
1/2 cup cashew nuts
5 onions (thinly sliced)
2 cloves
2 cinnamon
3 cardamom
6 green chillies
100g coriander leaves chopped
100g mint leaves
2 tsp ginger garlic paste
2 pinches saffron
1 cup curd
4 tsp lemon juice
5 tbsp ghee or oil
Salt
Method:
Marinate the mutton with ginger garlic paste, curd and salt for 1/2 hr.
Grind red chillies and cashew nuts to a fine paste and keep aside.
Fry thin onion slices in 1 tbsp oil and keep aside.
Heat 3 tbsp oil in a cooker and fry the red chilli cashew paste. Add marinated mutton along with 1/4 fried onions, garam masala and salt. Fry till oil leaves pan. Add 1-1/2 cup water.
Pressure cook the mutton for about 20 min.
In a separate pan heat 1 tbsp oil. Add clove, cinnamon, cardamom and fry.
Add rice, green chillies, salt and 1 litre water.
Cover and cook till rice is half done. Drain the remaining water.
Spread the rice in a plate.
In a vessel mix together chopped coriander, mint and the remaining fried onions and keep aside.
Take a heavy bottomed pan and line it with ghee.
Spread a layer of rice and cover it with half of the mutton.
Sprinkle half of the coriander/ mint mixture and juice of 1 lime.
Cover with another layer of rice, followed by another layer of mutton, then coriander/ mint and lime layer. Finish with a rice layer.
Sprinkle the rice with saffron milk and dot with ghee.
Cover the lid tightly and cook for 15 mins on a very low flame.
Serve hot.
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