14 December 2012,21:56 by

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Serves :

Preparation Time :
25 minutes

Cooking Time :
1 hour

Preparation Method :

  • Take the minced mutton with half of the ginger and garlic, red chilli powder, garam masala, coriander, mint, and salt. Mix well. Shape into about 12 koftas. Set aside.
  • Heat oil in a saucepan and fry the onions till golden brown. Remove and place on an absorbent paper. When cool, crush half of the onions and reserve.
  • Reheat the pan and fry the meatballs on medium flame, gently turn till they are evenly browned and cooked. Remove and set aside.
  • Take a heavy bottomed pan and heat oil and add the whole spices with ginger- garlic. Adjust seasoning with salt and sauté for few seconds.
  • Add the green chillies and fresh coriander followed by red chilli powder, coriander powder, cumin powder and salt and the meat pieces. Fry for about 10 minutes.
  • Add the yogurt and keep stirring to prevent curdling. Fry till the oil starts to separate from the meat.
  • Add a little water to the meat, cook, covered for about 20 - 25 minutes or until tender with 1 cup of gravy.
  • Sprinkle the crushed onions over the meat together with 1 tablespoon rose water.
  • Spread the par boiled rice over the meat. Sprinkle the balance rose water, saffron milk and the fried onion over the rice. Dot with ghee.
  • Arrange the fried meatballs over the rice and cover with a tight lid. Cook on medium-high flame for about 2 minutes till the steam starts to form.
  • Reduce flame to low and cook on dum at least for half an hour, until the dish is steaming hot and the rice done. Transfer to a warm serving dish.


  • 250 grams lean mutton, minced
  • 500 grams boneless mutton pieces, about 2 inches in size, beaten with a mallet, washed and drained.
  • 1 teaspoon grated ginger
  • 1 teaspoon crushed garlic
  • 1 teaspoon red chilli powder
  • ½ teaspoon garam masala
  • 1 teaspoon yellow chilli powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 100 grams onions, finely sliced
  • 2 bay leaves
  • 4 green cardamoms
  • 1 inch cinnamon stick
  • 6 green chillies chopped
  • A few sprigs of fresh green coriander, chopped
  • 150 ml yoghurt, whisked
  • 2 tablespoon rose water
  • 500 grams long grain rice
  • ½ teaspoon saffron, crushed and soaked in 100 ml warm milk
  • A few sprigs of fresh green coriander, chopped
  • A few mint leaves, chopped
  • 2 tablespoon ghee
  • Cooking oil for frying
  • Salt

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