14 December 2012,21:44 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Mix the saffron, pepper powder, cream, butter and eggs in a bowl and keep it aside.
  • Mix the meat with pepper powder, lime juice, papaya paste, onion paste, ginger and garlic paste with 3 tablespoon oil and salt, allow to stand for about 3 hours.
  • Boil 2 litres of water with salt. When the water starts to boil, add the rice and cook for 10 minutes or until tender.
  • Drain the water and return rice immediately to the pan.
  • Mix the beaten eggs with pepper and butter and add it to the rice, mixing gently. Cover and simmer on low heat for about 2 minutes.
  • Pass skewers through the marinated meat pieces and barbeque over live charcoals of medium-low intensity.
  • Baste with butter, cream and saffron mixture, while grilling the meat for a few minutes till tender and brown. Remove from skewers, cover and set aside.
  • Take a heavy bottomed pan and place half the rice in the pan.
  • Spread the grilled meat over it, sprinkle cassia buds powder and cover with the balance rice.
  • Sprinkle a little water, then cover tightly and simmer on dum for about 5 minutes.
  • Serve hot in a large platter, garnished with few mint leaves. Serve hot.


  • 500 grams long grain rice, rinsed and drained 
  • 1 kg boneless mutton, cut into medium sized pieces, washed and drained 
  • 2 medium onions, ground
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 2 teaspoon freshly ground pepper powder
  • 1 tablespoon raw green papaya paste (grind the pulp and skin together)
  • Juice of 2 limes
  • ½ teaspoon cassia buds powder
  • 3 tablespoon butter 
  • 2 tablespoon cream 
  • A few mint leaves
  • 50 ml Cooking oil
  • Few strands of saffron, lighly roasted and crushed 
  • 2 eggs, beaten 
  • ½ teaspoon freshly ground pepper powder 
  • 1 tablespoon butter
  • Salt, to taste

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