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Author vahchef Yield No Value
Published Sep 13, 2007 Cooking Time 1 hour
Recipe Type Non Veg-Main Preparation Time 30 min
Ingredient Other Standing Time 1 hour


Ingredient Name Quantity Unit
Turmeric Powder 1/2 Teaspoons
Shahjeera 1/2 Teaspoons
Green Cardamom 3 Numbers
Cloves 5 Numbers
Pepper 5 Numbers
Milk With Saffron 1/4 Cup
Onions, Sliced 3 Numbers
Curd, Beaten 1/2 Cup
Cinnamon 1 Piece
Red Chilies 3 Numbers
Garam Masala 1 Teaspoons
Mutton, Cut In Pieces 500 Grams
Basmati Rice 325 Grams
Ginger-garlic Paste 1/2 Tablespoons
Ghee To Taste
Dry Fruits To Taste
Jardalu 5 Numbers
Coriander/Pudina, Chopped As Required 1 Pinch


  • Fry the dry fruits & apricots in 2½ tbsps. ghee with a little salt to taste.
  • Now grind the fried onions and red chilies to a fine paste.
  • Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric powder and salt.
  • In a pressure cooker heat ghee, add the marinated mutton and pressure cook till done.
  • Heat ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice.
  • Add salt, warm water so that comes 1½ inch above the rice and cook till the rice is done.
  • Remove, spread out to cool and remove the whole spices.
  • Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle little garam masala.
  • Cover with a layer of rice, followed by a melted ghee and then the saffron milk.
  • Lastly, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.
  • Mix and serve hot garnished with chopped coriander & pudina.
Posted Sep 13, 2007

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