Description
A warming and filling dish for special gatherings.
Ingredients
Scale
- 3 lb ground mutton
- 1 tsp ginger, mashed in mortar and pestle
- 1 tsp garlic, mashed in mortar and pestle
- 1/2 tsp cayenne pepper
- 1 tsp dhana jeera powder
- Pinch of black pepper
- 1/2 cup milk
- Pinch of saffron
- 1/3 cup raisins
- 1/4 cup vegetable oil
- 1 cinnamon stick
- 5 green cardamom pods
- 3 cloves
- 2 bay leaves
- 3 onions, sliced
- 1 long green chili pepper, thinly sliced
- 5 tsp sugar
- Pinch of salt
- 2 cups basmati rice
Instructions
- Marinate the mutton in ginger, garlic, chili powder, dhana jeera, and black pepper for 30 minutes.
- Heat milk and add saffron. Sit for 10 minutes.
- Rehydrate raisins in a bowl with hot water. Drain and set aside.
- Over medium heat, add oil, cinnamon stick, green cardamom pods, cloves, and bay leaves. Stir over heat for two minutes.
- Add onions and chili peppers until caramelized. Remove onions and spices from the pot.
- Add the meat and cook until browned.
- Return the onion and spices to the pot.
- Add raisins, sugar, salt, saffron milk, and rice. Add four cups of water and bring to boil.
- Reduce to a simmer, cover, and cook for 15-20 minutes until liquid is absorbed.
- Stir and serve warm.