Supreme Recipes

INGREDIENTS

500 gm mutton knuckles
500 gm basmati rice
Marinade 100 gm ginger garlic paste
50 gm red chilli paste
150 gm yoghurt
20 ml lemon juice
salt
15 gm turmeric
50 ml milk
0.5 gm saffron
dough for sealing Masala
100 gm vegetable fat
05 gm cardamom 05 gm cinnamon
05 gm cloves
02 gm bayleaves
250 gm sliced onion
75 gm tomato paste
50 gm mint leaves
25 gm coriander leaves
25 gm green chillies
20 gm garam masala

METHOD

Mix the mutton with the ingredients for the marinade.
Fry half of the onions until golden, drain and keep aside.
Soak the saffron in hot milk.
Heat fat in a heavy bottomed pan and add first 5 masala ingredients, then add the sliced onions and sauté till slightly golden.
Add the mutton and stir for 10 minutes. Mix in the rest of the ingredients and simmer on a slow flame for 30 minutes. Boil the rice till 3/4 cooked, arrange the rice on top of the mutton preparation, layering it with the fried onions and mint leaves.
Pour the saffron milk on top and cover with a well fitting lid.
Seal the pot with the dough and cook for 5 minutes on a medium flame and simmer or place in a medium hot oven for 20 minutes.
Serve hot.