Ingredients:
1 Kg Lamb
meat
600 gm
Basmati Rice
100 gm
Ghee
5 gm Clove
2 gm
Cardamom seeds
3 gm
Cinnamon
75 gm
Ginger Garlic paste
4 pieces
Green chilis
1 tsp
Kewra water
1 gm
Saffron
Salt to
taste
100 gm
Onion sliced
2 pc Bay
leave
250 gm
Curd
10 gm Red
chili powder
5gm Fresh
Mint leaves
5 gm
Coriander leaves
2 gm
cardamom power
2 gm Mace
powder
20 ml Milk
1 Wash the
mutton properly
2 Soak the
Saffron in little warm milk
3 Wash
Basmati rice and soak in water for at least 1 hour
4 Boil the
Basmati until three fourth done
5 Cut
ginger, green chili and mint leaves into fine julienne
6 In a
pan, heat the Ghee, stir fry the onion, cloves bay leaves and Cardamom, to a
Golden brown colour, add the mutton cubes, ginger-garlic paste, season to taste
and cook on high heat for 10 minutes.
7 Add
yogurt to the mutton as well as red chili powder and slowly cook until the meat
is almost done.
8 Remove
the meat from the pot and strain the gravy (Jhol)
9 Take
another pot, add Kewra water, cardamom and mace powder and milk dissolved
saffron and cook for few minutes more.
10 Add the
cooked mutton to the flavored and seasoned jhol and the ¾ done rice to this.
11 Cover
this pot with dough of bread, brush it with saffron and milk mixture and bake
for 20 minutes.
12 Serve
hot with salan and garlic flavored raita.
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