Ingredients :

Mutton (boneless lamb pieces) : 500 Gms

Basmati Rice : 500 Gms

Saffron (Optional) : a pinch

Onions – 150-20 Gms

Oil or Fat – 150 Gms

For The Marinade :

Curd : 200 Gms

Mace Powder : a pinch

Nutmeg Powder a pinch

Green Cardamom Powder : a pinch

Garam Masala Powder : ½ tsp

Whole Black cardamom(1 no), Whole Green Cardamom ( 2-3no), Cinnamon, Cloves(3 no), Black Peppercorens (8 no)

Ginger Garlic Paste : 1 Tbsp

Red Chilli Powder : 1 tsp

Salt : To Taste

Method :

Soak the basmati rice in water for half an hour & then drain it. Prepare the marinade by mixing the ingredients and then marinate the lamb pieces for about ½ an hour. Soak the saffron in a 2 Tbsp of warm water.

Finely slice the onions and deep fry them till golden brown and remove.

In a heavy bottomed degchi (casserole), add the marinated lamb along with the marinade.

Then cover this with the drained rice. Do not mix the rice and lamb. Then cover the pan and cook on low heat for 1 to 1 ½ hours. When the rice is three-fourths cooked (This will take about 45 minutes to 1 hour), open the lid and sprinkle the saffron water on the rice. Then let it cook till done. Serve hot, garnished with fried onions.

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