India Today - - LEISURE -


1 kg mut­ton, washed and strained 600 gm bas­mati rice, washed and soaked for 2 hrs 150 gm pure ghee Salt to taste 150 gm onion, sliced and fried 20 gm gin­ger-gar­lic paste Juice of one lemon Half cup green mint leaves 200 gm yo­ghurt 200 ml warm milk 10 gm red chilli pow­der 10 green car­damoms, 1 piece mace and 1/4th piece nut­meg, all pow­dered 1 tbsp rose wa­ter; 1 tbsp kewda wa­ter ½ gm saf­fron, soaked in wa­ter and ground to paste in stone mor­tar pes­tle

Whole spices for rice

5 green car­damoms, 5 cloves and 2 bay leaves


Mar­i­nate meat in heavy-bot­tomed handi with gin­ger-gar­lic paste, salt, red chilli pow­der, pow­dered green car­damom, mace and nut­meg, lemon, fried onion and yo­ghurt, 100 gm ghee; mari­nade for 2 to 3 hours at room tem­per­a­ture Put handi on low heat Boil wa­ter; add salt and whole spices, cook rice till half done; strain

Spread mint leaves over meat, add half the rice over the meat, then the saf­fron and fin­ish with re­main­ing rice

Mix milk, rose and kewda wa­ter re­main­ing ghee and spread over rice Seal handi with dough lin­ing Cook on very low heat till it starts sim­mer­ing; cook for at least 30 mins

Turn off burner and let sit for an­other 20 mins

Serve with gar­lic, zeera raita.

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