14 December 2012,20:51 by

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Serves :

Preparation Time :
2 hours 10 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Apply the ground paste with salt to the mutton and marinate at least for an hour.
  • Lightly dry roast cumin, coriander, cardamom, cloves and cinnamon and grind to a fine paste. Add to the meat and marinate further for an hour.
  • Boil 2 litres of water with bay leaves and salt. Once the water starts to boil, add the rice, and cook for about 5 minutes till it is half done.
  • Drain out the water using a colander and transfer the rice to a wide pan. Set it aside.
  • Heat the oil in a heavy bottomed pan. Fry the cashew nuts and the desiccated coconut till they turn golden. Remove and set aside.
  • Reheat the oil, add the marinated meat and fry for about 10 - 12 minutes. Add a little water and cook covered till the meat is tender. Let 1 cup of liquid remain.
  • Spread the par-boiled rice over the meat and pour 2 tablespoon ghee over it. Sprinkle a little water and cover with a tight fitting lid,
  • Cook on medium-high flame for about 2 minutes and then on slow flame for about 20 minutes till the dish is steaming hot and the rice done.
  • Garnish with fried cashew nuts and coconut and serve hot.


  • 750 grams mutton, cut into medium sized pieces, washed and drained
  • 500 grams long grain rice, rinsed, soaked and drained
  • 90 ml IDHAYAM sesame oil
  • 2 tablespoon ghee
  • 2 bay leaves
  • 15 cashew nuts
  • 1 teaspoon cumin seeds
  • 2 teaspoon coriander seeds
  • Seeds from 1 black cardamom
  • 6 cloves
  • 1, 2 inch cinnamon stick 
  • 1 tablespoon desiccated coconut, sliced
  • Salt, to taste

Ground to a paste

  • 1 pod garlic
  • 2 inch pieces of fresh green papaya with skin
  • 200 grams freshly grated coconut
  • 2 inch ginger piece
  • 9 green chillies

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