Ingredients

  • Mutton or chicken 1 kg, washed / cleaned, cut into pieces
  • Rice basmati 1 kg, soaked for 15 minutes
  • Potatoes 4, steam lightly, peel and cut into large pieces
  • Tomatoes 6, quartered
  • Onions 4 medium, finely sliced
  • Mint 1 bunch, finely chopped
  • Green chillies 6 whole
  • Ginger / garlic paste 1 ½ tbsp
  • Dried plums 1 cup, soaked in hot water.
  • Red chillies 1 tbsp, powdered
  • Coriander 2 tbsp, powdered
  • Peppercorns 6
  • Cloves 4
  • Cardamoms 6
  • Black cumin seeds 1 tsp
  • Yellow food colour 1/4 tsp
  • Salt to taste
  • Yogurt 1 cup
  • Hot milk 1 cup
  • Ghee/oil 1 cup

Method

  1. Combine mutton or chicken with yogurt, ginger / garlic, red chilli
    powder and 4 green chillies, coriander, mint, juice of 2 lemons, plums and
    salt; mix well and set aside for ½ hour. Heat oil in a pan and fry onions
    till golden brown. Remove half to absorbent kitchen paper. To the remaining
    half in the pan add the meat with yogurt and spices. Cook on low heat, do
    not add water, when the liquid evaporates fry a little and remove from heat.
    Deep fry the potatoes and separately fry the tomatoes in a little oil and
    add both to chicken.
  2. Boil the rice with a little mint, remaining green chillies, cardamoms,
    black pepper, cloves and salt. When the rice is 3/4 done drain in a
    strainer. Put a little iol in the base of pan and make a layer of half the
    rice. Then put a layer of the prepared mutton or chicken and cover with a
    second layer of rice.

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