14 December 2012,21:21 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
1 hour

Preparation Method :

  • Apply ginger, garlic and the papaya paste to the meat pieces, allow to stand for about 10 minutes.
  • Beat the mutton pieces lightly all over with a mallet.
  • Add half of the fried onions with chilli powder, caraway seeds, cardamoms, cloves, cinnamon, mace flakes and grounded green chillies.
  • Add the chopped mint, coriander, yogurt and lime juices to the meat. Mix and marinate for about an hour.
  • Boil 2 litres of water and add in the drained rice along with cardamom, cloves, caraway seeds and a little salt.
  • When the rice is half done, remove from heat and drain the water. Transfer the rice to a wide dish. Stir with a fork to separate the grains.
  • Heat 4 tablespoon oil in a heavy bottomed pan, when hot add the marinated meat. Cover with par-boiled rice.
  • Spread the balance of fried onions over the rice. Sprinkle saffron milk and water. Dot with the ghee and cream.
  • Cover and cook for about 2 minutes on medium-high flame and then on dum for about 30 minutes till the dish is steaming hot and meat and rice done.
  • Garnish with halved hard-boiled eggs and serve hot.


  • 500 grams long grain rice, rinsed, soaked and drained 
  • 1 kg mutton, cut into medium pieces, washed and drained 
  • 2 tablespoon green papaya paste 
  • 2 tablespoon ginger paste 
  • 2 tablespoon garlic paste 
  • 250 grams onions, sliced and fried golden brown 
  • 150 ml Cooking oil
  • ½ teaspoon caraway seeds 
  • 2 green cardamoms 
  • 3 cloves 
  • Few strands saffron, dissolved in ¼ cup warm milk 
  • 50 grams ghee 
  • 50 grams thick cream
  • 1 teaspoon red chilli powder 
  • ½ teaspoon caraway seeds 
  • 4 green cardamoms, 
  • 6 cloves, 
  • 2 inch cinnamon sticks, 
  • 3 mace flakes 
  • 9 green chillies ground
  • 60 grams fresh green coriander, chopped 
  • 60 grams mint leaves, chopped 
  • 150 grams hung yogurt, beaten 
  • Juice of 2 limes
  • 4 hard-boiled eggs
  • Salt, to taste

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