1 kg mutton, pieces
150-175 g black masoor lentils
1½ kg onion, sliced
2 tsp chilli powder
¼ tsp turmeric
½ kg yogurt, whipped
21½ tsp ginger paste
21½ tsp garlic paste
1 tsp garam masala
1-2 lime
3 tsp green chilli paste
3 tomatoes, skinned and chopped
10-12 dried aloo bukhara
salt
oil
Fry onions, when brown remove and spread on absorbent kitchen paper for a few minutes. Crush onion and mix in yogurt alongwith red chilli powder, turmeric, aloo bukhara and lime juice and keep aside. Marinate meat with ginger, garlic, green chilli paste and salt for an hour. Soak the lentils for 20 minutes then boil till half cooked. Heat oil, fry meat with a little water, till all Rice
2 tsp cumin seed
12 black peppercorns
12 cloves
3 large black cardamoms
5 tsp salt
1 tbsp vinegar
2 ltrs water
1½ tsp saffron (optional)
1 kg rice
water evaporates. Add 2 cups water and cook till meat is almost tender, approximately 30 minutes. Add yogurt mixture and tomatoes to the meat. Fry on medium heat for approximately 10 minutes, then add masoor daal and fry for few more minutes, keeping daal whole.
Soak rice for 15 minutes. Boil water add all ingredients except saffron then add rice. When the rice is almost done and water is reduced, strain the rice. Layer the rice and meat in a large pan, starting and finishing with rice. Roast saffron, crush and mix with milk with the handle of a spoon make three or four holes in the rice and pan in the saffron milk. Place the pan on an iron girdle and let it cook on low heat for 10-12 minutes.