INGREDIENTS 1 kg basmati rice 1 kg mutton 150 gm ghee 2-5 filaments saffron 4 tsp kewra water 1 cup mint leaves 10 green chillies, slit
FOR THE MARINATION 75 gm raw papaya paste 50 gm ginger garlic paste 200 gm yoghurt 100 fried onions salt to taste
FOR THE MASALA 50 gm red chilli powder 20 gm cumin deeds 6 green cardamom 4 black cardamom 6-8 cloves 4 bay leaves 1/4 tsp mace powder 1/4 tsp nutmeg powder
METHOD Take the masala except red chillies, mace, nutmeg,dry roast and ground coarsely. Add the three powders and keep aside. Mix all the ingredients of the marinade in a bowl and add the mutton. Refrigerate for three minutes. Heat gee in a pan, add the meat with the marinade and cook until done. Add salt, mint leaves,green chillies and kewra water and cook for 2 more minutes. Soak the rice in water for one hour. Boil water with salt and add the rice. Cook until its 75 percent done. Drain the rice and keep aside. Place rice and mutton in layers; sprinkle saffron water. Cover the lid and cook for 20-25 minutes on low heat. Serve hot with salad and raita.
