14 December 2012,21:00 by

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Serves :

Preparation Time :
1 hour 20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Mix the mince with the spice paste, 25 ml of oil and salt, marinate for about 45 minutes.
  • Bring about 2 litres of water to a boil and then add rice, a little salt, caraway seeds, and 1 teaspoon oil and cook for about 5 minutes or until the rice is half done.
  • Then drain the water and transfer the rice to a flat pan and set aside.
  • Heat the oil and fry the onions golden brown. Set aside.
  • Take a heavy bottomed pan and smear with oil. Spread half of the fried onions and the marinated mince over the onion.
  • Sprinkle the balance onions over the mince and spread the rice over it. Sprinkle saffron milk and a little water and dot with ghee.
  • Cover and cook on medium- high flame for about 2 minutes and then on dum for about 20 - 30 minutes till the dish is steaming. Serve hot.


  • 500 grams long grain rice, rinsed, soaked and drained
  • 750 grams minced mutton, washed and drained
  • 250 grams onions, finely sliced
  • 100 ml Cooking oil
  • 50 grams ghee
  • 75 grams fresh mint leaves
  • ½ teaspoon garam masala
  • 150 grams yogurt, whisked
  • Juice of 3 limes
  • 1 tablespoon green papaya pulp 
  • ½ teaspoon turmeric powder
  • ½ teaspoon caraway seeds
  • Few strands of saffron, crushed and dissolved in 50 ml warm milk
  • Salt, to taste

Ground to a fine paste 

  • 2 inch piece ginger
  • ½ pod garlic
  • 9 green chillies
  • 75 grams coriander leaves

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