• • Prep Time
  • 30 Minutes
• • Cook Time
  • 120 Minutes
• • Serving
  • 4
  • 4

Instructions

1. Heat oil in a pan and deep fry onion till becomes golden brown.
2. Soak saffron in 2 table spoons of milk.
3. Grind mace, cardamom, black pepper, cinnamon and nutmeg to smooth powder.

Step 2

• 1. Heat ½ cup of clarified butter in a heavy pan and add bay leaf, royal cumin seeds, and brown cardamom.
• 2. When they crackle add the mutton pieces and sauté it for 30 second.
• 3. Add ginger garlic paste and 2 cups of brown onions and sauté it for 7-8 minutes
• 4. Now add mutton pieces and cook it for 8-10 minutes.
• 5. Add beaten curd and cook till the oil separates.
• 6. Now put salt, red chilli powder and prepared powder (spices to grind).
• 7. Add water and cook the mutton till becomes soft.

Step 3

• 1. Wash, soak rice for 10 minutes.
• 2. Tie cloves, green cardamom, cinnamon and pepper in a muslin cloth.
• 3. Boil water in a pan and add the bag of whole spices, salt and lemon juice.
• 4. Add the rice and cook till 2/3rd done.
• 5. Remove the bag from the rice.

Step 4

• 1. Take ha heavy pan and add rest of the clarified butter.
• 2. Then put a layer of rice and then a layer of mutton.
• 3. Again add a layer of rice.
• 4. Top it with a layer of slit green chillies, mint leaves, ginger juliennes, and remaining brown onions and dissolved saffron.
• 5. Add rose water and screwpine (kewra) water, cream and cover the lid.
• 6. Seal the lid with flour dough.
• 7. Put the vessel on an iron griddle and cook it on low flame for 30-35 minutes.

• Recipe Type : Lucknow, Mutton, Non vegetarian, Non Vegetarian, Regional, Rice/ biryani