Garam Masala

Powder half the garam masala and grind the following to a fine paste – 6 green chillies, adrak lasan and papaya.

To the washed mutton, add the beaten curd, powdered masala and the adrak, lasan paste and haldi along with salt to taste. Set aside for 2 hours.

Parboil the rice adding salt to taste. Cook till ¾ done, then remove and drain.

Take a heavy bottom dekchi and heat 4 tablespoons ghee. Add the remaining sabut masala and one teaspoon jeera. Allow to splutter before adding the marinated mutton. Sprinkle and crisp fried onion and saffron water.

Cover with rice and dot with remaining ghee before covering tightly and sealing with atta. Cook on a slow fire for 30 to 35 minutes.

Serve hot, garnished with chopped pudina.