Method
- Boil rice with salt, cinnamon sticks, cloves, cardamoms, bay leaves and black cumin seeds.
- Drain water when rice is two-third cooked.
- Spread out the rice.
- Add lime juice and keep aside.
- Cut one onion finely and fry in some ghee until golden brown.
- Keep aside for garnishing.
- Mix khoya and orange colour and saffron strings in milk. Keep aside.
For Mutton Curry:
- Grind to a paste almonds, cashewnuts, charoli and dessicated coconut.
- Add ginger-garlic paste.
- Heat some oil.
- Add cinnamon, cloves, cardamom and, when the oil splutters, add sliced onions.
- Fry till golden.
- Add above paste and fry for 2 mins.
- Add garam masala, red chilli, coriander, cumin and turmeric powders and salt.
- Stir well. Add meat and fry until oil comes out.
- Add yoghurt and pressure cook till meat is tender or cook until tender in a covered casserole for about 3 hours.
To Assemble:
- Take a heavy-bottomed aluminium cooking pot and spread a little rice at the bottom.
- Pour a little of the saffron milk mixture over the rice flicking with a fork until some of the rice grains are coloured.
- Add a layer of cooked mutton curry, sprinkle coriander and mint leaves and some fried onions.
- Repeat this process until all the rice and meat is used up.
- It should be 2 to 3 layers.
- On the top most layer pour melted ghee or oil liberally and cover the pot tightly with a lid.
- Secure the edges with foil so that steam does not escape.
- Put it in the oven for 10 mins.
- Garnish with almonds and crisp fried onions.
- Serve with boiled eggs and yoghurt chutney.
posted by : indian food take away
Delicious.
ReplyDeleteThnks a lot for the comment .
ReplyDeleteI`m delighted that you liked recipes here.
just go through other recipes too.
God Bless You.