14 December 2012,01:02 by

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Serves :

Preparation Time :
50 minutes

Cooking Time :
1 hour

Preparation Method :

  • Mix the meat well with ginger - garlic, chilli powder, yogurt, cassia buds, dried plums and salt. Marinate for about an hour.
  • Boil 2 litres of water with cardamom, cloves, bay leaves, 1 teaspoon of oil and salt.
  • When the water starts to boil, add in the rice, when the rice is half done, drain the water and transfer the rice to a flat dish.
  • Heat the oil in a large heavy bottomed pan. Fry the onions till golden brown. Remove and set aside and crush when cool.
  • Reheat the oil, fry the potatoes till they turn golden. Remove and set aside.
  • Keep ¼ cup of oil and remove the rest. Add the marinated meat with the marinade and fry and cook till the oil starts to surface.
  • Add a little water, cover and cook for about 20 minutes till the meat is half done.
  • Add the crushed onions and the fried potatoes. Add a little water and cook covered till the meat is tender. Make sure to have about one cup gravy.
  • Cover the meat with the parboiled rice. Sprinkle a little water, dot with ghee.
  • Cook , covered on moderate-high flame, simmer to low flame for about 10 - 12 minutes till the rice is done. Serve steaming hot.


  • 1 kg mutton, cut into medium pieces, washed and drained
  • 500 grams long grain rice, rinsed, soaked and drained
  • 225 grams onions, finely sliced
  • 75 grams potatoes, cut into medium sized pieces
  • 2 tablespoon ghee
  • 150 ml Cooking oil
  • Salt, to taste

Marinate meat 

  • 200 ml yogurt, well beaten
  • 2 teaspoon ginger paste
  • 2 teaspoon garlic paste
  • 2 teaspoon red chilli powder, coarsely ground
  • 1 teaspoon cassia buds
  • 12 dried plums, deseeded
  • ½ teaspoon seeds of black cardamom
  • 2 bay leaves
  • 6 cloves

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