Ingredients
Mutton – 800 gms
Basmati rice – 1 ½cup (soaked rice at least half an hour before)
Onions (large) – 1
Bay leaves – 2
Green cardamoms – 10
Black cardamoms – 2
Black peppercorns – 14
Cinnamon – 3”stick
Oil – 1 tbsp
Onions – 5 (large & sliced)
Shahijeera – 1/2 tsp
Cloves – 10
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Red chili powder – 1 tbsp
Yogurt – 1 cup
Pure ghee – 4 tbsp
Saffron (mixed in 1/4 cup milk) – a few strands
Salt to taste
Method
1. Heat 6 cups of water in a wok. Add drained rice, salt, bay leaves, 5 green cardamoms, 8 black peppercorns, 1 cinnamon stick and cook till ¾ done. Drain and set aside.
2. Heat sufficient oil in a deep pan and deep fry ½ the onion sliced till golden. Drain and place on an absorbent paper.
3. Grind sahahjeera, 1 cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and set aside.
4. Wash the chicken well and drain the all water. Add ginger-garlic paste, salt, red chili powder, spice powder, half the fried onions crushed, yogurt, coriander leaves, half of the mint leaves and 1tbsp oil and mix well. Let it marinate for about 2 hours in the refrigerator.
5. Heat 2 tbsp ghee in a wok, remaining cinnamon, black cardamom and onion and sauté till fragrant. Add marinated mutton, stir and cook on high heat for 5-10 minutes.
6. Heat the remaining ghee in a thick bottomed pan. Spread ½ the rice then mutton then torn mint leaves again rice layer and on top saffron milk in a layer, cover and cook under dum till done.
7. Serve hot with raita.