· 1 kg Rice
· 3-4 Bayleaf
· Salt to taste
· 1 cup Curd
· ½ cup Ghee
· 2 Red Chilli
· ¼ kg Onions
· 2 boiled Eggs
· 4 Green Chilli
· 2 flakes Garlic
· 2 tsp Turmeric
· A pinch of Kesar
· Coriander leaves
· 1 tbsp Kala Jeera
· A piece of Ginger
· 2 tsp Lemon Juice
· 10-12 Cashewnuts
· 3-4 pieces Cinnamon
· 6-8 Cloves, powdered
· 4 Cardamom, powdered
· 1 kg Mutton (with bones)
Grind ginger, red chilies, garlic and cashew nuts into a fine
Heat ghee. Fry onions till golden brown and crisp.
Remove and set
aside. In the same ghee add ground masala and fry. Add meat pieces and fry
further. Add water and cook with lid on till meat is tender and gravy is thick.
Boil rice with bay leaves in a vessel till ¾ cooked. Add salt, drain and set
Empty curd into a fine piece of muslin and strain. Add powdered
cloves, cinnamon, cardamoms, shajeera, turmeric and finely chopped green chilies
and coriander leaves. Add lime juice and mix well.
Add curd mixture to
mutton. Stir well.
Dissolve saffron in some milk and sprinkle over half the
In a heavy pan, put in layers of rice, mutton and fried onion. Repeat
till all ingredients are used up.
Pour remaining ghee over the rice, cover
and cook for some time on slow fire.
Remove and garnish the top with slices
of boiled eggs and onion.
Serve Hot with raita and salad.
meatballs before cooking keeps them from falling apart. Use an ice cream scoop
to shape meatballs.