Mutton (boneless lamb pieces) : 500 Gms
Basmati Rice : 500 Gms
Saffron (Optional) : a pinch
Onions – 150-20 Gms
Oil or Fat – 150 Gms
For The Marinade :
Mace Powder : a pinch
Nutmeg Powder a pinch
Green Cardamom Powder : a pinch
Garam Masala Powder : ½ tsp
Whole Black cardamom(1 no), Whole Green Cardamom ( 2-3no), Cinnamon, Cloves(3 no), Black Peppercorens (8 no)
Ginger Garlic Paste : 1 Tbsp
Red Chilli Powder : 1 tsp
Salt : To Taste
Finely slice the onions and deep fry them till golden brown and remove.
In a heavy bottomed degchi (casserole), add the marinated lamb along with the marinade.
Then cover this with the drained rice. Do not mix the rice and lamb. Then cover the pan and cook on low heat for 1 to 1 ½ hours. When the rice is three-fourths cooked (This will take about 45 minutes to 1 hour), open the lid and sprinkle the saffron water on the rice. Then let it cook till done. Serve hot, garnished with fried onions.