Method :Cooking its mutton :Heat ghee in a copper vessel and add the whole spices. When they crackle add mutton pieces which have been salted and saute. Add ginger garlic paste and brown onions and saute again for a while.Add beaten curd and bhunao (saute) till the oil separates. Now put yellow chilli powder, mace and cardamom powder.Add water and cook the mutton.

Boiling rice

Boil water in a pan and add the whole spices, salt and lemon juice. Add the rice and cook till it is almost done.

Cooking on Dum

Layer the cooked mutton with the rice. Add a ghee and cream mixture.

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Garnish with mint leaves, ginger juliennes, brown onions and saffron dissolved in water.

Line the lid with dough and seal the vessel.
Put the vessel on an iron griddle and cook for 15 minutes.


1 kg Mutton
500 gm Basmati rice
50 gm Brown onions
200 gm Desi ghee
10 gm Cloves
10 gm Cinnamon sticks
10 gm Bayleaf
10 gm Green cardamom
100 ml Cream
250 gm Beaten curd to taste
10 gm Yellow chilli powder
15 gm Mace cardamom pwd
50 gm Ginger garlic paste
5 ml Rose water
5 ml Kevda water ( screwpine)
2 drops Sweet ittar
25 gm Slit green chillies
50 gm Mint leaves
50 gm Ginger julienne
5 gm Royal cumin seeds
25 ml Lemon juice
½ ltr Water
100 gm Whole wheat flour dough (for lining the lid)

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Volume 4 Issue 40 | Dallas | Oct 14

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