14 December 2012,02:10 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
45 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Boil about 1½ litres of water with a little salt and 1 teaspoon oil. When the water starts boiling, add the rice, and cook for 5 minutes or until half done.
  • Drain the water and transfer the rice to a flat pan. Set it aside.
  • Heat the oil and add the sliced onions. Fry till they turn golden brown.
  • Add ginger, garlic and green chillies and fry for about a minute. Add mutton with garam masala and salt, fry on medium flame for about 5 minutes.
  • Add yogurt and keep stirring till it comes to a boil. Cook for about 5 minutes. Add water, just enough to cover the meat and cook for about 15 - 20 minutes till the meat is tender.
  • When done make sure the meat should have a thick gravy.
  • Take a heavy bottomed pan, smear it with ghee and add the cooked mutton. Place the sliced tomatoes over the meat and cover with the par boiled rice.
  • Sprinkle the milk and dot with ghee. Cover with a tight fitting lid and seal with dough.
  • Cook for about 2 minutes on high flame and then on low flame for about 10 - 12 minutes or until the dish starts to steam and rice is done. Serve steaming hot.


  • 500 grams mutton, cut into medium pieces, washed and drained
  • 500 grams long grain rice, rinsed, soaked and drained
  • 150 grams onions, finely sliced
  • 225 grams yogurt, whisked
  • 120 grams tomatoes, sliced round, of medium thickness
  • 2 teaspoon ginger, crushed
  • 2 teaspoon garlic, crushed
  • 9 green chillies, crushed
  • 1 teaspoon garam masala
  • 100 ml milk
  • 2 tablespoon ghee
  • 100 ml Cooking oil
  • 1 teaspoon oil
  • Salt

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