Ingredients:
350 gms Basmati rice, washed and soaked for 30 minutes
6 Cardamoms
2 inch Cinnamon stick
5 tsp Lemon juice
Salt to taste
8 Cloves
For the Yakhni
400 gms Mutton, chopped
200 gms Onions, chopped fine
50 gms Onions, sliced and browned (for garnishing)
200 ml Curd
25 gms Ghee
25 gms Ginger-Garlic paste
10 gms Ginger, julienned
1 tsp Whole garam masala
1/4 tsp Cardamom-Mace powder
1/2 tsp Pepper powder
a few Mint leaves, chopped
Salt to taste
Method:
1. Heat ghee amd season with the whole garam masala.
2. Add the chopped onion and fry till golden brown. Add the mutton and the ginger-garlic paste and saute for 5 minutes. Add curd and fry for 5 minutes.
3. Add the remaining ingredients and fry for 2 minutes.
4. Add enough water and cook till the meat is tender.
5. Boil 1 litre water with salt, cinnamon, cardamom, cloves and lemon juice. Add the rice and cook till half done and drain out the excess water.
6. Take the handi with yakhni and put it on low fire so that it is hot. Sprinkle a few chopped mint leaves, and spread the rice on top. Cover with a moist cloth and seal the lid with dough.
7. Put the sealed handi on dum with live charcoal on top for 10-15 minutes. Garnish with browned onions.
8. Serve hot with raita.
