• Mutton (leg and chanp) 1000g
• Basmati rice 600g
• Zeera 2g
• Clove 4g
• Cinnamon 2g
• Green cardamom 6g
• Bay leaf 2g
• Brown onion slices 150g
• Ginger and garlic paste 100g
• Salt to taste
• Curd 100g
• Ghee 100g
• Yellow chili powder 20g
• Lemon slice 20 g
• Ginger julienne 10g
• Green chili 20g
• Mint leaves 15g
• Saffron 1g
• Kewra water 2g
• Sweet attar 2g
• Rose water 2g
• Cream 300g

Heat ghee and add all the whole spices till they crackle, add ginger garlic paste, meat, brown onion paste and salt.
2. Cover the pan and let the meat cook until all moisture has evaporated
3. Add the curd, yellow chili powder. Simmer till the fat surfaces from the curd.
4. Add stock and simmer till the meat is tender.
5. Wash and soak rice for 30 minutes.
6. Bring the water to boil for the rice. Add whole garam masala, salt and lemon juice.
7. Add the salt and only par boil rice and remove.

Remove meat and strain the gravy

Place the meat and gravy in a handi and add the ginger juliennes, green chilies slit and mint leaves

Add the par boiled rice, saffron and cream. Seal the pot with a lid and place on a slow simmer to cook.

Garnish with golden brown onions and serve hot with Burrani Raita

by Pak101.com (few years ago!) / 1011 views