13 December 2012,21:33 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Mix the cleaned meat well with yogurt, turmeric, red chilli powder, nutmeg powder and salt in a mixing bowl. Marinate for about an hour.
  • Bring 2 litres of water to a boil along with salt and juice of lime.
  • Add rice and cook for about 5 minutes or until it is half done. Drain the water and transfer the rice to a flat pan. Set aside.
  • In a heavy base pan, heat the oil and add the raisins. When they swell up, remove and keep aside.
  • Add walnuts and fry till golden. Remove and keep aside.
  • Add the cardamoms, cinnamon, caraway seeds, bay leaves, and coriander powder and garam masala together with salt in the oil.
  • After few seconds add in the marinated meat with the marinade.
  • Stir and fry till the liquids are absorbed and the meat turns brown.
  • Then add a little water and cook covered for about 30 minutes, stirring now and then, till the meat is tender. When done, the meat should have 1 cup of gravy left.
  • Spread the par-boiled rice over the meat. Sprinkle saffron milk, the fried raisins, walnuts, and mint over the rice. Dot it with ghee.
  • Cover and cook for 2 minutes on moderate to high flame, then on dum for about 20 minutes or until the dish is steaming hot and rice done. Serve hot.


  • 500 grams long grain rice, rinsed, soaked and drained 
  • 1 kg mutton, cut into medium pieces, washed and drained
  • 350 grams yogurt, whisked
  • 100 ml IDHAYAM sesame oil
  • 2 teaspoon red chilli powder
  • ¼ nutmeg, powdered
  • Juice of half a lime
  • 2 teaspoon coriander powder
  • 1 teaspoon garam masala
  • Seeds of 2 black cardamoms
  • 3 green cardamoms
  • 1 inch cinnamon sticks
  • 1 teaspoon caraway seeds
  • ½ teaspoon turmeric powder
  • 2 bay leaves
  • Few strands of saffron, crushed and dissolved in 2 tablespoon of warm milk
  • 25 grams raisins
  • 25 grams walnuts
  • A few mint leaves
  • 1 tablespoon ghee
  • Salt, to taste

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