½ kg. mutton
½ kg. basmati rice
½ kg. onion (thinly sliced)
¼ kg. tomato ( finely chopped)
6-8 green chillies (slit)
1 tsp. garam masala powder
2 tbsp. mutton masala powder
½ tsp. turmeric powder
1 tbsp. ginger garlic paste ( preferably bhatkali)
1 bunch coriander leaves (finely chopped)
¼ bunch mint leaves (finely chopped)
1 “ cinnamon
2-3 bay leaves
1 ½ cup oil
Salt as per taste
Orange food colour
One browned onion
Wash and soak rice for half an hour. Clean and wash meat well. Drain the water completely. Apply little mutton masala powder and set aside.
In a large vessel cook rice in enough water along with cinnamon, cloves, cardamom, bay leaves and salt. Add a tbsp. of oil as well. Cook until ¾ th done. Strain and set aside.
In a heavy bottomed pan, heat oil. Add green chillies and fry for a minute. Add sliced onion and salt and sauté until soft and pink. Add tomato, garam masala powder , turmeric powder and ginger garlic paste. Sauté well. Cover and keep for some time. Now add mutton, mutton masala powder and half of coriander and mint leaves. Mix well. Cover and keep on slow flame until the meat turns soft. Over this spread cooked rice, coriander leaves, food colour, tomato wedges, little oil and nuts. Cover with a foil paper. Place the lid with a weight or pot with water and set on slow flame for about 10 mts., until the rice gets fully cooked.
Serve with raitha of your choice.