Ingredients:

• Mutton/Lamb – 1 lb cut into medium sized pieces
• Onions – 2 big (sliced)
• Tomatoes – 2 big (sliced)
• Green Chillies – 2 or 3
• Ginger garlic paste – 2 to 3 tsp
• Turmeric powder – 1/2 tsp
• Chilli powder – 2 to 2 1/2 tsp
• Coriander powder – 1/2 tsp
• Cumin seed powder – 1/2 tsp
• Garam masala items – 2 cloves, 1 bay leaf, 1 cardamom, 2 medium sized cinnamon sticks, a pinch of saunf (if not available, substitute with 1 tsp garam masala)
• Salt – to taste
• Oil
• Food coloring/Saffron – a pinch
• Basmatic rice – 3 cups
• Mint leaves (pudina)

For garnish:

• Coriander leaves(Cilantro)
• Cashews – 8 (optional)

Method:

In a pressure cooker/pan, heat oil and add the garam masala items and onions. Saute the onions for a while.

Then, add the mint leaves, ginger garlic paste and saute for a few minutes till the good smell from the wilting of the mint leaves comes out. Then, add the tomatoes, green chillies, turmeric powder, chilli powder, coriander powder, cumin seed powder and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the mutton pieces and saute for 10-15 min. Pour some water to just cover the mutton, close the lid and pressure cook. This mutton masala should be in a sort of a gravy consistency (the oil would have come out on top).

Separately cook the basmati rice (for 3 cups rice, add 4-4 1/2 cups water) ensuring that the rice is not sticky (Make sure not to overcook the rice).

Soak the pinch of saffron in a little water. Roast cashews separately and keep aside. In a large dish, put in a layer of rice. Sprinke a little saffron water. Add some mutton masala to this and mix. Then again add another layer of rice, saffron water, and mutton masala. Continue this until all of the rice and masala is exhausted. Mix well but ensure that you dont smash the rice too much with the mixing. Toss in the cashews, and coriander leaves and serve hot.

Miscellaneous Info:

• Tips: Serve hot with raita.
• Cuisine: Indian
• Cooking Time: 30 min
• Serves 5