Ingredients
Rice 1 lb
Mutton 1 lb
Onions 1/2 lb
Ghee 10 tbsp
Ground
coriander 1 tbsp
Pepper
corns 1 tbsp
Black
cardamoms (whole) 2
Red
chili powder 1 tbsp
Bay
leaves 4-5
Cardamoms 8
Cumin
seeds 2 tbsp
Almonds 2 oz (soaked and blanched)
Curd 1/4 cup
Salt to taste
Directions
Wash
and soak rice in water for 2 hour. Heat 5 tbsp ghee in a saucepan. Add finely
chopped onions to hot ghee and fry until brown. Sprinkle a few drops of water and
stir until onions are soft. Take out half the onions and keep on one side.
Put
the mutton in the saucepan and stir until the meat is golden brown. Grind together
coriander, 2 black cardamom, cumin seeds and cardamoms.
Add
the curd, stir for 5 minutes, add the ground spices with salt and chili powder
and cover the saucepan for a few minutes.As soon as the water dries, add more
if necessary, and let it simmer until the meat is soft and the gravy is thick.
Put
3 tbsp ghee in another saucepan, add bay leaves and peppercorns, rice (the
water from the rice should be preserved), 1/4 tsp cumin seeds,1 whole black
cardamom and 1 level tsp salt. Stir for 2-5 minutes, and then add the remaining
brown onions. Remove saucepan from the fire and put three quarters of the rice
on a platter.
In
the saucepan, put first a layer of rice, then cooked mutton, sprinkle with
chopped onions and pistachios and repeat this process until the rice and meat
are finished. Pour in the water in which the rice was cooked evenly so as not
to break the layers, to 5/4 inch above the rice level. Cook and remove when the
rice is almost done .
Sprinkle
with more almonds and pistachios, cover with a tight lid and keep in a warm
oven till serving time. Serve with riata.
Pakistani Recipes are always tasty all of them looks so delicious and mouth watering.
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