14 December 2012,21:54 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour

Preparation Method :

  • Mix the mutton with green chillies, coriander, turmeric, red chilli powder, garam masala, yogurt and salt. Rub the mixture well into the meat. Leave it to marinate for 4 hours.
  • Boil tomatoes with ½ cup of water covered, till tender. When cool, strain to extract tomato puree.
  • Boil measured water with a little salt. Add rice and cook till for about 5 minutes or until it is half done, drain and transfer the rice to a wide pan and set aside.
  • Heat oil in a large heavy pan. Fry onions till golden brown.
  • Add the ginger and garlic paste and fry for 2 minutes. Add the ground seeds and fry for another 2 minutes.
  • Then add the tomato puree with salt and cook till the oil starts to surface. Add the marinated meat to the cooked puree and mix.
  • Arrange half the rice over the meat mixture. Sprinkle nutmeg and mace powder. Cover with balance rice and sprinkle with ghee.
  • Mix together saffron, screwpine water and milk and sprinkle over the rice. Cover with a tight lid.
  • Place the pan with the meat and rice over a girdle and cover tightly. Cook on medium-high flame for about 2 minutes till the steam starts to form.
  • Reduce flame to low and cook on dum at least for an hour, until the dish is steaming hot and the rice done. Transfer to a warm serving dish.


  • 1 kg boneless mutton, cut into medium sized pieces
  • 10 green chillies, chopped
  • 50 grams fresh green coriander, chopped
  • 2 teaspoon red chilli powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 250 ml hung yoghurt, whisked
  • 1 tablespoon raw green papaya paste
  • 100 grams tomatoes, chopped
  • 500 grams long grain rice, Rinsed, soaked and drained
  • 75 grams onions, finely sliced
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 2 tablespoon muskmelon seeds,
  • 2 tablespoon poppy seeds (ground with muskmelon seeds to a fine paste)
  • ½ teaspoon nutmeg, powdered
  • ½ teaspoon mace, powdered
  • 2 tablespoon ghee
  • ½ teaspoon saffron, lightly roasted and crushed
  • 2 tablespoon screwpine water
  • 150 ml warm milk
  • 75 ml Cooking oil
  • Salt

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