Basmati rice 1
kg (soaked in water for 20 minutes)
Yogurt 1 cup
Onions 2
(medium size, thinly sliced)
Ginger and
garlic paste 1 tbsp
Coriander
powder 2 tbsp
Red chili
powder 1 tbsp
Green chili 4
Small
cardamoms 6
Black
peppercorns 6
Cloves 4
Black onions
seeds 1/2 tsp
Salt to taste
Yellow food
color 1/2 tsp (dissolved in 1 cup milk)
Ghee or
Cooking Oil 1 1/2 cup
Vinegar 1 tbsp
Mix
meat, yogurt and spices and keep aside. In a large pan add
banaspati and brown onions. When brown, add meat and spices
and cook on low heat. When tender and a little thick gravy
remains, remove from heat. In another pan pour ten cups of
water; add 3 green cardamoms, whole green chilies and
one-tablespoon vinegar. When water starts boiling pour
soaked rice into a strainer and drain well. Grease the same
pan and spread a layer of rice, then a layer of mutton and
spices and cover with other other half of the rice. Sprinkle
with yellow food color and place it on a heavy griddle (tava)
and cook for 10-20 minutes. Serve hot.
