Basmati rice (washed and drained) - 500 gms Mutton (cut into 2'' pieces) - 1 kg Ginger-garlic paste - 30 g Big onions (sliced fine and fried till crisp) - 5 Red chilli powder -2 tablespoon Turmeric powder - 1 teaspoon 2" pieces raw papaya made into paste Beaten curd - 1 ½ cups Saffron (dissolved in warm milk) - 2 pinches Juice of a lemon Green chillies - 2 , slit lengthwise
Powder the following masala ( spices ):
Dalchini ( cinnamon ) - 4 pieces Masala elaichi (cardamom ) - 2 Green elaichi ( green cardamom ) - 6 Lavang ( cloves ) - 6 Tej patta ( bay leaves ) - 3 Kalimirchi (pepper ) - 1 teaspoon Shahijeera -1 teaspoon
For the rice one requires the following whole masala
Masala elaichi ( cardamom ) - 1 Dalchini ( cinnamon ) - 2 pieces Green elaichi ( green cardamom ) - 2 Lavang ( clove ) - 3 Ghee or refined oil - 5 tablespoon A handful of chopped pudina and coriander leaves Salt to taste
To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, haldi, powdered masala, salt and half of the crushed fried onions. Allow the mutton to marinate for 3 hours.
Heat water (2 ½ times more than the rice). As soon as it boils, add the whole masala, rice and salt to taste. Cook the rice till ¾ done and then drain in the colander. Remove the whole masala.
Melt the ghee and set aside.
Take a heavy-bottomed dekchi and add the marinated mutton and ½ of the melted ghee.
Cover with chopped pudina and coriander leaves, fried onion and slit green chillies and juice of half a lemon. Spread the rice over this. Sprinkle the remaining ghee, saffron milk and lemon juice.
Cover and seal the dekchi with atta paste. Place over high heat for 20-25minutes.
Lower heat and cook for another45 minutes. Serve hot.