Onions (a
handful, sliced fine and fried till crisp)
Kothmir 6
(chopped fresh coriander)
Lavang
(Cloves) 5
Pudina (mint
leaves) 1 small bunch chopped
Ginger and
garlic paste
Saffron
(dissolved in 3/4 cup milk) 3 tsp
Curd beaten 1
cup
Juice of
lemons 2
Boiled eggs 4
Salt to taste
The
chilies and the cashew nuts needs to be ground into a fine
paste, mix the mutton pieces with the ginger-garlic paste
and beaten curd and keep aside. Fry the chili paste in 4
tablespoons clarified milk or oil. To this add the mutton, 1/4
of the fried onion, 1 tsp garam masala (mixed spices) and
salt to taste.
When
the clarified milk separates from the mixture, add one and a
half cups warm water and pressure cook till tender. Fry the
whole spices in 1 tbsp. Clarified milk oil in a wide mouthed
vessel. Add the rice and fry a little, add green chilies and
salt to taste and enough water for the rice to cook. When
the rice is cooked, spread it on a plate and remove the
spices.
Make a
mixture of the chopped kothmir, mint, mixed spices and fried
onion and keep aside. Smear the inside of another wide
mouthed and thick-bottomed vessel with clarified milk.
Spread a layer of rice in it and cover it with half the
mutton sprinkle half of the pudina mixture and juice of a
lime.
Put a
layer of rice followed by a mutton layer and finish with a
final layer of rice. Sprinkle the rice with saffron milk and
some clarified milk. Cover tightly and cook for twenty
minutes over slow fire. Serve hot.
