1 kilo Pulav Rice (Basmati)
1 kilo Meat (mutton)
3 Garlic (full ones)
2 inch (50 gms) Ginger (piece)
1 cup Curd
4 Green Chillies
1 Inch Cinnamon (piece)
3 tbsp Chili powder
1 bunch Coriander Leaves
1 bunch Mint Leaves (Pudina)
1 tsp Kesari Powder (Orange Kesari/ saffron)
1/2 Cup Oil or Ghee
3 tbsp Lime Juice
Salt to taste
Grind garlic, onion, and ginger separately.
Cut onions and tomatoes.
Clean meat and cut into pieces.
Heat oil in a heavy bottom vessel
Add cinnamon, cardamom, cloves.
Add onions, sauté till the onions turn brown in colour.
Add garlic and a little coriander leaves, fry it.
Add green chillies, mint leaves, curd, tomatoes, chilly
powder, and ground ginger and fry well.
Add the meat to it and fry well.
Add 2 glasses of water and cook the meat.
Add remaining coriander, mint leaves and lime juice, cover
Cook the soaked Basmati rice for 10 minutes.
Take a vessel, put one layer of meat, then one layer of
Repeat till all the rice is layered with the meat gravy.
Mix saffron in a little milk, and Kesari powder and pour on
the rice evenly.
Cover put on low fire and put burning charcoal on top.