This is a rice with a wonderful flavour,cooked
in the broth of the meat .
First the meat has to be cooked in such a way
the meat falls off the bone. ( about 7 whistles ),
with spices tied in a Muslim cloth ( Potli).
Well,I tried without the potli method first,and I
have to admit that the potli method is best .
Chops or mutton with bones work well with
this recipe .
So let’s move to the recipe now
400-500 gm mutton ( goat /lamb)
Spices to tie in the muslin cloth ( potli)
1 big onion quartered
2 tbsp coriander seeds
1/2 of a nutmeg
1 piece mace
1 black elaichi ( black cardamon)
1 stick cinnamon
1 tbsp saunf
2 bay leaves
To add to the meat for cooking
1 onion quartered
1 whole garlic ( without removing pods or
5-6 green chillies
3-4 1 inch pieces ginger
1 tbsp peppercorns
1 tsp salt
Tie the spices and add to the washed meat.
Add the other ingredients listed for cooking .
Add 1 cup water and pressure cook ( 7 whistles)
Allow steam to release on its own.
Separate the meat from the broth.
Discard the potli of spices.
Press out the cooked garlic into the broth ( optional)
Second step and final step
400- 500 fine basmati rice washed and soaked
for minimum 20 minutes.
2 onions finely chopped
1 tbsp ginger garlic paste
7 slit green chillies
Whole spices ( 3 cardamons, 3 cloves ,1 piece
cinnamon,1 tbsp cumin seeds,1 tsp saunf)
1 tomato chopped
1 cup curd
4-5 tbsp oil
Few saffron strands mixed in water
Salt to taste
•Heat the oil,add sliced onions and sauté till
onions are brown . Remove and set aside.
•Add whole spices to the same oil and add
green chillies ,ginger garlic paste and tomato .
•Add the cooked mutton pieces only,and sauté
till well blended,and the meat is slightly
•Now mix in fried onions.
•Add curd and mix well.
•Add the soaked rice and the broth . The broth
should be 1 inch above rice level . If needed
add water to that level,and cook on a low flame
for 15 to 20 minutes .
•Sprinkle kesar ( saffron water).
•Cover the lid with a cloth and cook if possible,
till done .
•Serve with any stir fried curries and raita !