| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
India acces, Non veg |
1 |
servings |
INGREDIENTS
| 1 |
kg |
Mutton |
| 500 |
g |
Rice parboiled |
| 3 |
tb |
Lemon juice |
| 20 |
|
Blanched almonds |
| 1 |
tb |
Mint leaves; (chopped) |
| 2 |
c |
Butter |
| 2 |
|
Handfuls chopped coriander leaves |
| 1 |
tb |
Cumin seeds |
| 4 |
lg |
Sliced onions |
| 4 |
|
Whole cardamoms |
| 2 |
tb |
Sweet oil |
| 8 |
|
Pods garlic |
| 4 |
|
Whole cloves |
| 1 |
|
2 inch long ginger |
| 1 |
tb |
Saffron |
| 1 |
tb |
Green chillies chopped |
| 1 |
tb |
Red chillies powdered |
| 1 |
|
1 inch piece cinnamon |
| 1 |
kg |
Curd |
| 250 |
g |
Milk |
| 6 |
c |
Water |
|
|
Salt to taste. |
INSTRUCTIONS
First, wash and soak rice. Then fry sliced onions to a golden brown
colour. Soak saffron in water. Now grind ginger, red chillies, garlic
and almonds and fry these in butter. Add to it mutton and salt and
stir for five minutes. Now add water and cook on a slow fire till
meat becomes tender and about 2 cups of the gravy is left. Boil rice
again with salt in another pan.
Put curd into a piece of muslin cloth and let the water drain away.
Add ckives, cardamom, cumin seeds, mint leaves, chopped chillies and
coriander in drained curd. Strain the saffron water and add lemon
juice. Add all this to mutton. Sprinkle half of the boiled rice over
the mutton, then spread a layer of fried onion and then of rice
again. Now pour milk and some butter and cover the vessel.
Seal edges of the pan with flour paste. Place can on a fire for one
hour. Serve it very hot with some curry.
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