Ingredients
- Rice 300 gm
- Mutton ½ kg
- Cashew nuts 25 gm
- Whole red chilies 5
- Ginger garlic paste 1 tbspn
- Clarified butter ¼ cup
- All spice powder 2 tspn
- Green cardamom 5 – 6
- Onion 1 (chopped)
- Cloves ½ tsp
- Cinnamon 2 sticks
- Green chilies 3 – 4
- Coriander leaves ¼ bunch
- Mint leaves ¼ bunch
- Eggs 4 (boiled, sliced)
- Yellow color as required
- Kewra 2 tbsp
- Salt to taste
- Saffron 1 small pack
Method
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Grind together whole cashew nut, red chilies and a little water.
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Marinate mutton with ginger garlic paste and a little salt.
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Heat clarified butter in a wok, add onion and fry until it gets golden brown.
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Remove a little brown onion and keep aside.
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Now add cashew nut paste in a pan, also add meat and 1 tspn all spice powder.
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Fry well until its color gets changed.
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Then add 1 – 1 1/2 cup water, green cardamoms, cloves and cinnamon sticks.
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Cover and cook on low flame.
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Boil rice separately with salt, green chilies and water till half done.
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Keep the boiled rice aside after draining out extra water.
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When the meat is done, spread it on top with mint leaves, coriander leaves and boiled egg slices.
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Now boiled rice to be spread on top.
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Sprinkle with yellow kewra, color and saffron.
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Simmer for about 10 minutes.
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Dish it out and serve hot.
