1 kg Lamb meat 600 gm Basmati rice 100 gm Ghee 5 gm Clove 2 gm Cardomom seeds 3 gm Cinnamon 75gm Ginger garlic paste 4 nos Green chillies 1 tsp Kewra water 1 gm Saffron Salt to taste 100 gm Onion sliced 2 pc Bay leaves 250 gm Curd 10 gm Red chilli powder 5gm Fresh mint leaves 5 gms Coriandaer leaves 2 gm Cardomom powder 2 gm Mace powder 20 ml Milk
1. Clean the mutton. 2. Soak the saffron in a little warm milk. 3. Wash basmati rice and soak in water for at least 1 hour. 4. Boil the basmati until three fourth done. 5. Cut ginger, green chilli and mint leaves into fine julienne. 6. In a pan, heat the ghee, stir fry the onion, cloves, bay leaves and cardamom, to a golden brown colour, add the mutton cubes, ginger-garlic paste, season to taste and cook on high heat for 10 minutes. 7. Add yogurt to the mutton as well as red chilli powder and slowly cook until the meat is almost done. 8. Remove the meat from the pot and strain the gravy (jhol). 9. Take another pot, add kewra water, cardamom and mace powder and milk dissolved saffron and cook for few minutes more. 10. Add the cooked mutton to the flavoured and seasoned jhol and the ¾ done rice to this. 11. Cover this pot with dough of bread, brush it with saffron and milk mixture and bake for 20 minutes. 12. Serve hot with salan and garlic flavoured raita.