325 gms Basmati rice
1/2 kg mutton, cut in pieces
1 tsp garam masala
3 nos red chillies
3 onions, sliced
1/2 tbsp ginger-garlic paste
5 nos pepper
5 nos cloves
1 inch piece cinnamon
1/2 cup curd, beaten
3 nos green cardamom
1/2 tsp turmeric powder
1/4 cup milk with saffron
1/2 tsp shahjeera
1 pinch coriander/pudina, chopped as required
ghee as required
dry fruits as required
Fry the dry fruits and apricots in 2 1/2 tbsps ghee with a little salt to taste and keep aside.
Grind the fried onions and red chillies to a fine paste.
Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric powder and salt.
In a pressure cooker heat ghee, add the marinated mutton and pressure cook till done.
Heat ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice. Add salt, warm water so that comes 1 1/2 inch above the rice and cook till the rice is done. Remove, spread out to cool and remove the whole spices.
Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle little garam masala. Cover with a layer of rice, followed by melted ghee and then saffron milk.
Lastly, add the fried nuts, cover tightly and keep for 15-20 minutes. Mix and serve hot garnished with chopped coriander and pudina.