Ingredients
Mutton (leg and chanp) 1000g
Basmati rice 600g
Zeera 2g
Clove 4g
Cinnamon 2g
Green cardamom 6g
Bay leaf 2g
Brown onion slices 150g
Ginger and garlic paste 100g
Salt to taste
Curd 100g
Ghee 100g
Yellow chili powder 20g
Lemon slice 20 g
Ginger julienne 10g
Green chili 20g
Mint leaves 15g
Saffron 1g
Kewra water 2g
Sweet attar 2g
Rose water 2g
Cream 300g
Method:
1. Heat ghee and add all the whole spices till they crackle, add ginger garlic paste, meat, brown onion paste and salt.
2. Cover the pan and let the meat cook until all moisture has evaporated
3. Add the curd, yellow chili powder. Simmer till the fat surfaces from the curd.
4. Add stock and simmer till the meat is tender.
5. Wash and soak rice for 30 minutes.
6. Bring the water to boil for the rice. Add whole garam masala, salt and lemon juice.
7. Add the salt and only par boil rice and remove.
8. Remove meat and strain the gravy
9. Place the meat and gravy in a handi and add the ginger juliennes, green chilies slit and mint leaves
10. Add the par boiled rice, saffron and cream. Seal the pot with a lid and place on a slow simmer to cook.
11. Garnish with golden brown onions and serve hot with Burrani Raita
