Mutton: 1kg
Basmati rice: 400gm
Saffron: 1tsp
Ghee: 1cup
Salt to taste
For Marianation:
Green chilly: 5(finely chopped)Ginger paste: 1tbsp
Papaya: 1tbsp(raw-ripe)
Onion: 2(chopped and fried)
Bay leaves: 2
Cardamoms: 10(green)
Cinnamon: 1"
Chilli powder: 1tsp
Yoghurt: 1/2cup
Ginger-garlic paste: 3tbsp
Black cumin powder: 1/2tsp
Mint leaves: 10
Cardamom powder: 1/2tsp
Cloves: 5
Salt to taste
Method:
Wash the mutton and pat fry. Cut into large chunks. Clean and wash the rice. Soak the rice in water for 30 mins. Drain and set aside.
To make Marianation:
Slit green chillies and seed them. Peel the ginger and cut into pieces. Fry the onions until brown. Reserve a few fried onions, ginger paste and slit chillies for the garnish and put the remaining onions, ginger paste and slit chillies in a bowl to mix with the rest of the marinade ingredients. Make papaya paste by blending raw papaya and add to the marinade in the bowl.
For Garnishing:Fried sliced onion
Slit green chilly
Mint leaves
Ginger cut into small pieces
Add the bay leaves, green cardamoms, cinnamon stick, red chilli powder, yoghurt, ginger-garlic paste, black cumin, dried mint leaves, cardamom powder, cloves and salt. Mix well, then add the meat. Marinate the meat in this mixture for about 3 hours in cool place. Cook the rice in salted boiling water till rice is just half cooked. Strain and place the rice in a pot. Add all the marinated mutton on top of the rice. Add saffron, kewda water, pour over the ghee and cover tightly with a lid. Cook on medium to high flame till it steams (which should take about 10 mins). Let it steam for a further 10 mins. Reduce heat a bit more and let it steam (dum) for another 10 mins. Serve turned out with rice on top, garnished with the reserved fried onion, slit green chillies, ginger pieces and fresh mint leaves.