14 December 2012,21:07 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
45 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Heat oil in a large heavy base pan and fry the onions till golden brown. Remove and allow it to cool. Crush the onions with hand and set aside.
  • Reserve half a cup of oil and heat the rest of the oil and add the curry leaves. After a few seconds, add the ginger paste and crushed garlic. Fry for just about a minute.
  • Add the meat pieces with turmeric powder, red chilli powder, coriander powder and salt. Fry for about 10 minutes or until the meat is browned.
  • Add the ground onions and fry for another 2 minutes. Add a little water and cook for about 20 minutes or until the meat is tender.
  • Add the crushed onions, garam masala, grated mango with sugar and cook further for 5 minutes. When done, make sure that the meat should have at least 1 cup of gravy.
  • Boil about 2 litres of water with caraway seeds, bay leaves, oil, and salt. When the water starts to boil, add rice and cook for 5 minutes till it is half done.
  • Drain the water from the rice and transfer to a wide dish.
  • Spread the rice over the meat. Sprinkle the chopped green chillies, mint leaves and milk over the rice.
  • Dot with ghee. Cover with a tight fitting lid. Cook for about 2 minutes on medium-high flame.
  • Then cook on slow flame for about 20 minutes or until the rice is done and steaming hot. Serve hot.


  • 500 grams long grain rice, Rinsed, soaked and drained
  • 1 kg mutton, cut into medium pieces, washed and drained
  • 250 grams onions, finely sliced
  • 100 ml milk
  • 1 tablespoon ghee
  • ½ teaspoon turmeric powder
  • 2 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 75 grams onions, ground
  • 2 teaspoon ginger, ground
  • 2 teaspoon garlic, crushed
  • 1 teaspoon garam masala
  • 350 grams raw green mangoes (kairi), skinned and grated and stone discarded
  • 1 teaspoon sugar
  • ½ teaspoon caraway seeds
  • 2 bay leaves
  • 8 green chillies, chopped
  • 30 grams curry leaves
  • A few mint leaves
  • 150 ml Cooking oil
  • Salt, to taste

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