14 December 2012,20:40 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Add yogurt, tomatoes, ginger- garlic paste, turmeric powder, coriander and mint with salt and mix well with drained meat in a bowl. Marinate for an hour.
  • Boil about 2 litres of water with half the spices at A with salt and 1 teaspoon oil.
  • When the water starts to boil, add the rice and cook for about 6 minutes or until it is half done. Drain the water and transfer the rice to a wide dish.
  • Heat the oil and add onions, the balance of spices at A and fry till the onions are golden brown.
  • Add the marinated meat and keep stirring till the contents come to a boil. Cook further till the oil starts to surface.
  • Add red chilli powder, coriander powder and salt, and cook for another 5 minutes.
  • Add a little water and cook for about 20 - 25 minutes or until the meat is tender. When done make sure to have about 1 cup gravy.
  • Add the par-boiled rice and mix gently. Spread 1 tablespoon melted ghee over the rice.
  • Cover with a tight fitting lid and cook on slow flame till the rice is done and steaming. Serve hot.


  • 500 grams jeera samba or long grain rice, rinsed, soaked and drained
  • 750 grams mutton, cut into medium pieces, washed and drained 
  • 150 grams hung yogurt 
  • 3 tomatoes, roughly chopped
  • 2 teaspoon ginger paste 
  • 2 teaspoon garlic paste
  • 150 ml IDHAYAM sesame oil 
  • 1 tablespoon ghee 
  • ½ teaspoon turmeric powder 
  • 4 medium onions, finely sliced
  • 1 tablespoon red chilli powder
  • 1 tablespoon coriander powder 
  • A few sprigs of fresh green coriander, chopped 
  • A few mint leaves 
  • Salt, to taste
  • 2 bay leaves 
  • 6 cloves 
  • 4 green cardamoms

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