- 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
Grind together whole cashew nut, red chilies and a little water.
Marinate mutton with ginger garlic paste and a little salt.
Heat clarified butter in a wok, add onion and fry until it gets golden brown.
Remove a little brown onion and keep aside.
Now add cashew nut paste in a pan, also add meat and 1 tspn all spice powder.
Fry well until its color gets changed.
Then add 1 – 1 1/2 cup water, green cardamoms, cloves and cinnamon sticks.
Cover and cook on low flame.
Boil rice separately with salt, green chilies and water till half done.
Keep the boiled rice aside after draining out extra water.
When the meat is done, spread it on top with mint leaves, coriander leaves and boiled egg slices.
Now boiled rice to be spread on top.
Sprinkle with yellow kewra, color and saffron.
Simmer for about 10 minutes.
Dish it out and serve hot.