- 1 kg Mutton, medium pieces
- 3 cups Long grain Basmati rice
- 1 tbsp Whole Garam Masala
- 2 ½ cup Onion, sliced
- 2 cups Yoghurt
- 4 tbsp Ghee
- 2-3 Green Chilies, julienned
- 4 tbsp Ginger Garlic paste
- 1 tbsp Ginger, julienned
- 2 tsp Garam Masala Powder
- 1 tsp Chili powder
- 4-5 Bay leaves
- One big pinch Saffron, soaked in warm milk
- ½ cup Fresh Coriander leaves, finely chopped
- ½ cup Fresh Mint leaves, finely chopped
- 50 gms Butter
- 2 tsp Kewra Water
- 4 Potatoes, peeled and cut into halves
- 4-5 Dry Apricot, soaked in warm water
- To taste Salt & Pepper
- Clean rice and soak for 20 minutes. Cook in salted water with julienned ginger and green chilies, ghee and bay leaves till rice is ¾ done. Strain and keep aside.
- Marinate the mutton with yoghurt, salt, pepper, chili powder, ginger garlic paste, garam masala powder, bay leaves, ½ tsp kewra water and a little whole garam masala for an hour.
- In a thick bottom pan, put ghee and cook meat till all the moisture evaporates. Then add approx. 3 cups of water to boil; lower the flame and cook uncovered till done stirring occasionally. The meat should not be runny.
- Boil potatoes with very little water in a pressure cooker with little salt, pepper, ghee, onions, and garam masala powder. Cook until 2 whistles, take out, fry and keep aside.
- In a heavy bottom ‘patila’, put a little ghee, put rice, a little meat gravy, garam masala powder, coriander and mint, apricots, fried onions, few drops of kewra water and saffron. Repeat twice.
- In the top layer, put butter, julienned ginger, garam masala powder. Cover with a wet muslin cloth and cover with liid and seal with dough. Cook in pre-heated oven for ½ hour.
- Garnish and serve with Raita.