Preparation / Directions:
First, wash and soak rice. Then fry sliced onions to a golden brown
colour. Soak saffron in water. Now grind ginger, red chillies, garlic
and almonds and fry these in butter. Add to it mutton and salt and stir
for five minutes. Now add water and cook on a slow fire till meat becomes
tender and about 2 cups of the gravy is left. Boil rice again with salt
in another pan.
Put curd into a piece of muslin cloth and let the water drain away. Add
ckives, cardamom, cumin seeds, mint leaves, chopped chillies and coriander
in drained curd. Strain the saffron water and add lemon juice. Add all
this to mutton. Sprinkle half of the boiled rice over the mutton, then
spread a layer of fried onion and then of rice again. Now pour milk and
some butter and cover the vessel.
Seal edges of the pan with flour paste. Place can on a fire for one hour.
Serve it very hot with some curry.
Converted by MC_Buster.
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