Monday, March 20, 2006


Source: Fauzia

500 grams of Basmati Rice (washed & drained)
1 kilogram of Mutton (cut into 2" pieces)
1 (2" piece) of Raw Papaya (Kacha Papita) (made into a paste)
5 large Onions (peeled, finely sliced and fried until crisp) (or you may use ready fried onions)
4 sticks of Cinnamon (Dal Cheeni)
2 Big Black Cardamoms (Bari Kaali Ilaichi)
6 small Cardamoms (Choti Ilaichi)
6 Cloves (Long)
2 Bay Leaves (Tezz Patta)
1 tsp. of Black Peppers (Kaali Mirch)
1 tsp. of Cumin Seeds (Sufaid Zeera)
2 tbsp. of Red Chilli Powder (Pisi Lal Mirch)
1 tsp. of Turmeric Powder (Pisi Haldi)
1 tsp. of Ginger Paste (Pisi Adrak)
1 tsp. of Garlic Paste (Pisa Lehsan)
1 ½ cups of Curd (beaten)
2 pinches of Saffron (Zaffron) (dissolved in warm water)

A handful of Mint Leaves (Podina) (chopped)
1 Big Black Cardamom (Kaali Baari Ilaichi)
2 Cinnamon Sticks (Dal Cheeni)
2 Small Cardamoms (Choti Ilaichi)
3 Cloves (Loung)
A handful of Kothmir
Salt (to taste)
5 tbsp. of Clarified Butter (Ghee) or Refined Oil


1) 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.

2) Heat water (2 ½ times more than the rice). As soon as it boils, add the whole masala, rice and salt to taste.

3) Cook the rice till ¾ done and then drain in the colander.

4) Remove the whole masala. Melt the ghee and set aside.


1) Take a heavy-bottomed dekchi and add the marinated mutton and ½ of the melted ghee.

2) Cover with chopped pudina and kothmir, 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.

3) Lower heat and cook for another 45 minutes.


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