Ingredients

• Mutton 1/2 Kg Cut In Piece
• Rice 1/2 Kg
• Onions 1 Thinly Sliced
• Ginger Garlic Paste 1 Tablespoons
• Yoghurt Beaten Up 1 1/2 Cups
• Garam Masala 1 Tablespoon
• Cumin Powder 1 Tablespoon
• Red Chili Powder 1 Tablespoons
• Dhania Or Coriander Powder 1 Tablespoons
• Cinnamon Stick 1 About One Inch Long
• Green Cardamoms Or Elaichi
• Pepper Whole Black
• Cloves
• Bay Leaves
• Curd
• Cashew Nuts 12 Slice Them Into Two
• Oil 1 Teacup Small
• Salt 1 1/2 Teaspoons Or To Taste

How to cook?       

Cooking Time: 45 min
Serving: 4 Persons

Heat oil in a fry pan and fry sliced onions to a golden brown color. Take care not to overdo. Now take the mutton in a thick pan and fry in oil along with the fried onions with all spices not grinded cardamom bat leaves, cinnamon, pepper, cloves and curd till it is 3/4 tender.  Boil the rice in a separate pan till one knee [parboiled], Set aside. When mutton is cooked properly, set aside. Now take a rice cooker or thick based pan and put the oil in it. Add cashew nuts and fry for 3 minutes. Now add mutton layer, rice layer and top with nuts and raisins. Cook on low heat for 15 -20 minutes.

When blended take off. Mix layers when serving. Use mint raita and salad alongside.

Ingridients

• 1 kg boneless lamb (cut into small cubes)
• 5 medium onions, chopped
• 2 tablespoon olive oil
• 1 liter water
• 1 cup all-purpose flour
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 2  medium carrot, diced
• 1 medium potatos, diced
• 1 tbsp tomatoes paste
• 3/4 teaspoon ground black pepper
• 3/4 teaspoon ground white pepper
• Salt  ( to taste)

How to cook?

Cooking Time : 1 Hour
Serving : 4 to 5 persons

Wash the lamb and cut it into cube. Sprinkle with salt and pepper then toss with the flour. Heat 1 tablespoon of olive oil or vegetable oil in a large saucepan over medium heat. Add the floured lamb pieces and the chopped onion. Cook the lamb, stirring frequently, until browned on all sides. Add the onion and cook, stirring, for another 5 minutes. Add the garlic and cook, stirring, for 1 minute longer. Add remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for about 1 hour, until lamb is tender. Serve over hot cooked rice.

Ingridients

• Basmati Rice 1 Cup
• Sugar 1 cup
• Ghee (oil) ½ Cup
• Green Cardamom powder 1/4 tsp
• Cloves 4
• Almonds Sliced 1 Tbsp
• Pistachio Sliced 1 Tbsp
• Ashrafis Sliced Red 1 Tbsp
• Ashrafis Sliced Green 1 Tbsp
• Khopra
• Yellow Color Few Drops

How to cook?

Cooking Time : 30 min
Serving : 2 to 4 persons

Soak rice for 2 hours, boil plenty of water without salt, add green cardamoms powder and cloves, add rice and cook till nearly done, drain and keep aside, in a pan put 1/2 cup ghee with 1 cup water and 1 cup sugar and cook, stirring until the sugar dissolves and turns into a thick syrup, when the syrup starts to boil add in boiled rice along with 1 tbsp sliced almonds and 1 tbsp sliced pistachios, cover pan and cook on a medium flame, open lid after 5 minutes, when the syrup starts to dry, lower flame add in yellow color, simmer for 10 minutes, lastly sprinkle Khopra and green and red color ashrafis.