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Categories:
mutton cloves black cardamom green cardamoms cinnamon bay leaf shah zeera coriander powder salt chili powder nutmeg Garam Masala yogurt rice saffron warm milk mint leaf coriander leaves ghee water
Viewed: 33 - Published at: 9 years agoIngredients
- 1 lb mutton or 1 lb lamb, cubed
- 2 cloves
- 2 big black cardamom pods
- 2 small green cardamoms
- 1 cinnamon stick
- 1 bay leaf
- 2 teaspoons shah zeera
- 2 teaspoons coriander powder
- salt
- 2 teaspoons chili powder
- 14 nutmeg, ground
- 2 teaspoons garam masala powder
- 2 tablespoons yogurt
- 1 lb cooked rice
- 12 teaspoon saffron, mixed with
- 1 tablespoon warm milk
- 12 cup mint leaf
- 12 cup coriander leaves
- 4 tablespoons pure ghee (clarified butter)
- 3 cups water
Method
- Heat ghee.
- Add all the whole spices.
- Give it a few twirls and add the ground spices.
- Almost immediately add the yogurt.
- Fry for a minute.
- To this masala mixture, add all the meat.
- Toss around to coat well.
- Cook meat till it is well browned and the yogurt is absorbed by the meat.
- Sprinkle in salt to taste.
- Add water-- immerse the meat completely in it.
- Use more or less, as required.
- Cook on med-low fire till done and the liquid has all but evaporated (takes about 40 mins).
- Keep aside.
- Divide the rice in two portions.
- Mix saffron with one portion and add half the meat to it.
- Layer this rice and meat mixture at the bottom of a heavy bottom pot (you can use the same one that you cooked the meat in).
- Add mint and coriander leaves.
- Cover with white rice and remaining meat.
- Shut the pot tightly.
- Cook on low fire for a 10 minutes so as to infuse the aromas of the spices and the flavour of the meat into the rice.
- Invert on to a large dish and serve with plain yogurt or raita.
