Ingredients:
- Basmati Rice (washed & drained)500 Grams
- Mutton (cut into 2" pieces)1 Kilograms
- Raw Papaya (Kacha Papita) (made into a paste)1 (2" piece)
- Onions (peeled, finely sliced and fried until crisp)5 large
- Cinnamon (Dal Cheeni)6 sticks
- Black Cardamoms (Bari Kaali Ilaichi)3 big
- Cardamoms (Choti Ilaichi)8 small
- Cloves (Long)9
- Bay Leaves (Tezz Patta)2
- Whole Black Peppers (Kaali Mirch)1 Teaspoons
- Cumin Seeds (Sufaid Zeera)1 Teaspoons
- Red Chilli Powder (Pisi Lal Mirch)2 Teaspoons
- Turmeric Powder (Pisi Haldi)1 Teaspoons
- Ginger Paste (Pisi Adrak)1 Teaspoons
- Garlic Paste (Pisa Lehsan)1 Teaspoons
- Plain Yogurt (beaten)1 and 1/2 Cups
- Saffron (Zaffron) (dissolved in warm water)2 Pints
- Mint Leaves (Podina) (chopped)1 Cups
- A handful of Kothmir
- SaltAs per taste
- Clarified Butter (Ghee) or Refined Oil5 Tablespoons
Preparation mode:
- To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, haldi, powdered masala, salt and half of the crushed fried onions. Allow the mutton to marinate for 3 hours.
- Heat water (2 ½ times more than the rice). As soon as it boils, add the whole masala, rice and salt to taste.
- Cook the rice till ¾ done and then drain in the colander.
- Remove the whole masala. Melt the clarified butter and set aside.
- Assembly at the end:
Take a heavy-bottomed pot and add the marinated mutton and ½ of the melted clarified butter. - Cover with chopped pudina and kothmir, fried onion and slit green chillies and juice of half a lemon. Spread the rice over this. Sprinkle the remaining clarified butter, saffron milk and lemon juice. Cover and seal the pot with atta paste. Place over high heat for 20-25minutes.
- Lower heat and cook for another 45 minutes.