• 1/2 kg Mutton 1 inch pieces
• 1.5 cup Basmati rice
• Salt to taste
• 1 tbsp Fennel seed (saunf)
• 1/2" piece Ginger (Adrak)
• 3 to 4 Cloves
• 10 Black pepper Corns
• 1" stick Cinnamon stick
• 2 Bay leaf
• 1/2 tsp Green Cardamom powder
• 2 Black Cardamom
• 4 tbsp Ghee
• 1/2 tbsp Cumin seeds (Zeera)
• 3 Green chilies stemmed
• 3 cup Mutton stock
• 1 cup Yogurt

Soak rice in three cups of water for half an hour.

Drain and set aside. Mix with salt, fennel, ginger, green cardamom powder in mixer with yogurt and make a paste.

Then add cloves, black peppercorns, cinnamon, bay leaves and black cardamom and marinate mutton in this for 30 minutes.

Heat ghee in a pan. Add cumin seeds, sauté for a few seconds.

Add the mutton along with marinade and mix well.

Cook on high flame for few min, reduce flame, place lid and cook for 10 to 15 min (depend on pieces size) or till the mutton is three fourth cooked.

Add stock and bring to a boil.

Add salt if needed, reduce heat and add the strained basmati rice.

Cover with lid and cook on low flame till the rice and chicken are cooked. This could take approx 15 min.

When water almost dry and rice cooked, wait 10 min but do not remove lid.

Its called "Dam" Serve hot with Raita and salad.

by Pak101.com (few years ago!) / 1832 views