14 December 2012,21:55 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour

Preparation Method :

  • Heat the ghee-oil mixture in a large heavy-base pan. Add the sliced onions and fry till golden brown. Remove half and set aside.
  • Add the whole spices, followed by the ginger and garlic paste. Saute for 2 minutes and add in the meat and fry at least for 5 minutes.
  • Add salt and yellow chilli powder and fry for another 1 - 2 minutes. Then add yoghurt, stirring continuously.
  • Cover and cook till the liquids quite dry up and the oil starts to surface.
  • Add water and cook covered on medium to slow flame till the meat is tender. When done, the meat should have about 1 cup of gravy left.
  • Add all the ingredients and mix, then add half of the meat, mix gently and cover.
  • Bring the measured water to a boil, add the rice, salt, juice of half a lime and 1 teaspoon of oil. Cook for 10 minutes till the rice is almost done and transfer the rice to a flat pan.
  • Heat the pan with the meat and spread half of the ginger juliennes, green chillies, fresh coriander, mint and half of the fried onions over the meat.
  • Cover with half of the rice. Spread the remaining ingredients with ginger juliennes, green chilli, coriander and mint over the rice. Cover with the balance rice. Sprinkle a little water.
  • Cover the dish with tight lid. Cook for about 20 minutes on low flame till the rice is ready and steaming hot.
  • Take out in large chunks from the sides, without disturbing the layers. Serve steaming hot.


  • 1 kg mutton from a small goat, Washed and drained.
  • 2 tablespoon ginger paste
  • 2 tablespoon garlic paste
  • 1 teaspoon yellow chilli powder
  • 150 ml yogurt, whisked
  • Juice of 2 limes
  • 75 grams onions, sliced
  • 2 bay leaves
  • 6 cloves
  • 4 green cardamoms
  • 1 inch cinnamon sticks
  • Seeds of 6 green cardamoms
  • A small piece powdered of nutmeg powdered
  • 4 mace flakes
  • 1 teaspoon saffron, soaked in half cup warm milk
  • 3 drops of jasmine essence mixed with 50 ml water
  • 750 grams long grain rice, washed, soaked and drained
  • 2 tablespoon thick cream
  • Juice of half a lime
  • 1 tablespoon ginger juliennes
  • 4 green chillies, chopped
  • 250 ml ghee-oil, mixed
  • 1 teaspoon Cooking oil
  • 45 grams fresh green coriander, chopped
  • A few mint leaves
  • Salt to taste

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