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Ingredients
Ingredients,Mutton 1 kg (12 pieces),
Black pepper 8,
Bay leaf 1,
Cinnamon stick 1,
Cloves 4,,
Green cardamom 6,
Salt to taste,
Ginger 2 tbsp (chopped),
Garlic 2 tbsp (chopped),
Fennel seeds 2 tsp heaped,
Coriander seeds 2 tsp heaped,
Cumin seeds 2 tsp heaped,
Clarified butter ½ cup,
Brown onion 1 cup,
Chili powder 1 ½ tsp,
Coriander powder 1 tsp heaped,
All spice 1 tsp,
Yogurt 1 cup,
Orange color ¼ tsp,
Yellow color ¼ tsp,
Kewra water 2 tsp,
Rice 1 kg (soaked for 30 minutes),
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Instructions
Cooking DirectionsCoarsely grind black pepper, bay leaf, cinnamon, clove, green cardamom and make a spice bag.
In a pan add mutton with the prepared spice bag, 1 tsp salt, ginger, garlic, Fennel seeds, Cumin seeds, Coriander seeds and 4 cups of water, cook for 40 - 45 minutes till mutton tender.
Strain mutton and keep the stock.
Heat clarified butter, add brown onion, boiled mutton, chili powder, coriander powder, all spice and remaining salt, fry for 5 minutes.
Add yogurt fry well.
Add soaked rice with remaining stock about 2 cups and 2 cups water, bring to boil.
Cook on low heat, till the water get absorbed and rice done.
Now sprinkle orange color on one half and yellow color on other half, do not mix.
On top of colors sprinkle kewra water and keep it on low flame for 15 minutes.
Serve hot.
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