Ingredients
Mutton half kg
yogurt 1 cup
tomatoes 4
poppy seed 1 tsp
cumin seeds zeera 1 tbsp
blacl pepper 1 tsp.
corrainder seeds 1 tbsp.
chotti elaichi 3 to 4
red chilli powder 1 ts
kashmiri lal mirch 1 tbp
corraindet powder 1 tsp
turmeric half tsp
button red chillies 4 to 5
ghee or oil 4 tbsp
2 bay leaves
2 cloves
1 piece cinnamon
2 cardamom
2 cups basmati rice, washed
¼ tsp saffron strands
2 tbsp warm water
3 cups water
2 tbsp ghee
1 onion, sliced finely
1 small capsicum, cut into strips
1 carrot, julienned
1 tbsp garam masala
salt to taste
fresh coriander
2 tbsp kishmish
7 to 10 almônds
Direction
Method in a pot add water 1 onion tomatoes poppy seeds cimin corraindrt seed black peppers button red chillies and simmer in low flame for 15 min. Blend all of them in fine paste. In yogurt mix red chilli powder kasmiri lal mirchi halxi dhania powder slat and mix well marinate mutton in this mixture dor 1 hour. Heat the ghee and add the bay leaves, cloves, cinnamon and cardamom. Add gg paste and marinated mutton add the paste cook until meat tenderize. when meat cook properly add the washed rice. Dissolve the saffron strands in the 2 tablespoons of warm water. Add this to the rice, along with 3 cups of water. Cover and cook on low till all the water is absorbed (around 7 minutes). Heat another 2 tablespoons of ghee and roast the nutd till golden brown. Add the vegetables and stir-fry until cooked. add all it at time of serving.