With Eid coming up next week, I thought this would be a good time to show the recipe.
Ingredients for meat preparation
1.5kg mutton
500g natural yoghurt
375g pure ghee
9 large onions - sliced
3 tablespoons of ginger and garlic paste
3 handfuls of fresh chopped coriander
2 handfuls of fresh chopped mint
4 green chilies - chopped
1 heaped teaspoon chili powder
2.5 teaspoon cumin seed- coarsely ground
seeds of 25 green cardamoms - ground
6 whole green cardamoms
6 cinnamon sticks, 10 cm each
25 peppercorns
9 cloves
salt to taste
Ingredients for rice preparation
1.5kg basmati rice - washed and soaked for 20 mins
1 teaspoon garam masala
2 teaspoon salt
1 teaspoon saffron, soaked in 75ml of milk for 2 hours
Method for cooking meat
1. Marinate mutton in yoghurt for a minimum of 1 hour.
2. Brown the onions in a large pan with ghee, then remove with slotted spoon and keep aside.
3. Add the mutton to the ghee and fry for 5 minutes.
4. Add two-thirds of the fried onions, salt and all of the above spices and cook for 1 hour on medium heat.
Method for cooking rice
1. Bring 2 litres of water to the boil.
2. Add graram masala and salt.
3. Tip in the rice, cover and reduce heat. Let the rice cook for 15 minutes until firm.
Method - final stage
1. Divide the rice into 2 equal portions.
2. Divide the meat into 2 equal portions.
3. In a large pan, place alternate layers of meat and rice finishing with rice on top, giving 4 layers altogether.
4. Gently mash saffron into the milk and pour over the top layer of rice.
5. Cover the pan tightly with the lid and cook on a gentle heat for 15 mins. Do not uncover during this time.
6. Switch off heat and rest for 15 mins.
7. Use the remaining third of fried onions to garnish the top layer.
8. Serve with a salad.
Enjoy :-)
Ingredients for meat preparation
1.5kg mutton
500g natural yoghurt
375g pure ghee
9 large onions - sliced
3 tablespoons of ginger and garlic paste
3 handfuls of fresh chopped coriander
2 handfuls of fresh chopped mint
4 green chilies - chopped
1 heaped teaspoon chili powder
2.5 teaspoon cumin seed- coarsely ground
seeds of 25 green cardamoms - ground
6 whole green cardamoms
6 cinnamon sticks, 10 cm each
25 peppercorns
9 cloves
salt to taste
Ingredients for rice preparation
1.5kg basmati rice - washed and soaked for 20 mins
1 teaspoon garam masala
2 teaspoon salt
1 teaspoon saffron, soaked in 75ml of milk for 2 hours
Method for cooking meat
1. Marinate mutton in yoghurt for a minimum of 1 hour.
2. Brown the onions in a large pan with ghee, then remove with slotted spoon and keep aside.
3. Add the mutton to the ghee and fry for 5 minutes.
4. Add two-thirds of the fried onions, salt and all of the above spices and cook for 1 hour on medium heat.
Method for cooking rice
1. Bring 2 litres of water to the boil.
2. Add graram masala and salt.
3. Tip in the rice, cover and reduce heat. Let the rice cook for 15 minutes until firm.
Method - final stage
1. Divide the rice into 2 equal portions.
2. Divide the meat into 2 equal portions.
3. In a large pan, place alternate layers of meat and rice finishing with rice on top, giving 4 layers altogether.
4. Gently mash saffron into the milk and pour over the top layer of rice.
5. Cover the pan tightly with the lid and cook on a gentle heat for 15 mins. Do not uncover during this time.
6. Switch off heat and rest for 15 mins.
7. Use the remaining third of fried onions to garnish the top layer.
8. Serve with a salad.
Enjoy :-)
