Ingredients:
400g basmati rice
250g mutton
250g yogurt
2 small bunches of mint leaves
10g garam masala
2 tsp ginger-garlic paste
50g onions, chopped
5 green chilies, chopped
4 bay leaves
50g ghee or butter
2 eggs
1/2 tsp chili powder
2 boiled eggs for garnishing
Salt to taste
Method:
1. Cut the mutton into pieces, add 1 tsp ginger-garlic paste, garam masala, yogurt, mint leaves, 1/2 litre water, salt and boil in a vessel or cooker.
400g basmati rice
250g mutton
250g yogurt
2 small bunches of mint leaves
10g garam masala
2 tsp ginger-garlic paste
50g onions, chopped
5 green chilies, chopped
4 bay leaves
50g ghee or butter
2 eggs
1/2 tsp chili powder
2 boiled eggs for garnishing
Salt to taste
Method:
1. Cut the mutton into pieces, add 1 tsp ginger-garlic paste, garam masala, yogurt, mint leaves, 1/2 litre water, salt and boil in a vessel or cooker.
2. Wash the rice and soak in water for 30 minutes.
3. Heat ghee in a pan, fry the chopped onions until golden brown. Also add remaining ginger-garlic paste, bay leaves, green chilies and fry for few minutes.
4. Then add mutton stock from the boiled pieces, and boil for some time. Later add rice, when it is half cooked, add the mutton pieces, salt and cook until the rice is done.
5. Remove from heat and garnish with boiled eggs.
