14 December 2012,21:49 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
40 minutes

Cooking Time :
1 hour

Preparation Method :

  • Wash the meat and put it in a colander for the water to drain. In a heavy bottomed pan, heat ghee or oil.
  • Add the mutton, quartered onions, garlic paste, yellow chilli powder, and salt and fry covered for about 10 minutes on medium-slow flame.
  • Add about 2 glasses of water and cook covered on slow flame for about 25 minutes till the meat is about to cooked with ½ a cup of gravy.
  • Boil the measured water with cloves, cardamom, cinnamon, and salt. Once the water starts to boil, add the soaked rice and cook for about 10 minutes.
  • Mix yoghurt with ginger julienne, green chillies, saffron and a very small pinch of edible saffron coloured food colour.
  • Spread the yoghurt over the meat. Spread the par-boiled rice over the yoghurt, without mixing.
  • Sprinkle kewra water and 2 tablespoon ghee. Add little hot water to reach 1 inch above the surface of rice.
  • Cover and cook on high flame for about 3 - 5 minutes and then on dum for about 25 minutes or until the meat and rice are done. Mix and serve hot.


  • 1 kg mutton cut into medium sized pieces
  • 150 ml yoghurt, whisked
  • 1 tablespoon ginger juliennes
  • 500 grams golden sella rice, soaked in liberal quantity of water for 2 hours
  • 6 cloves
  • 6 green cardamoms, cracked open
  • 2 onions, quartered
  • 3 teaspoon garlic paste
  • 1 teaspoon yellow chilli powder
  • 2 tablespoon ghee
  • 3 tablespoon Cooking oil
  • 1 inch cinnamon stick
  • 6 green chillies, slit
  • ½ teaspoon saffron, crushed
  • 2 tablespoon kewra water
  • A pinch of edible food colour (saffron)
  • Salt

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