2 cup rice1 teaspoon saltPinch of food colour2 elaichi pods1 piece cinnamon stick3 potatoes cut in 4 pieces Mutton 1 onion1 aniseed2 pieces of cinnamon stick2 clove elaich1 clove1/2 teaspoon jeera1 or 2 bay leaves2 grated tomatoes 1 green chilli Few sprigs curry leave1/4 teaspoon soomph powder (optional) 1/4 teaspoon clove powder (optional) 1/2 teaspoon turmeric powder 1 teaspoon Kashmiri chilli powder 2 teaspoon Kashmiri masala1/2 teaspoon dhania (coriander) and jeera powder 1 teaspoon saltSour milkdhania (coriander), spring onion
Wash rice and boil till amost done, add 2 elaichi pods, and 1 piece cinnamon stick, once almost done, add pinch of food colour. Do not strain rice.
Wash meat, add ginger and ¼ cup sour milk and set aside.
Cut potatoes in 4 pieces and let boil until almost soft, drain and set aside
Braise onion with elaichi, cinnamon stick, jeera, aniseed and clove till golden brown. Add meat and leave till it gets brown, add little water if it dries out, meat needs to be soft. Then add tomatoes, chilli, curry leave and masala with another ¼ cup sour milk and let cook for 10 minutes with lid closed or until little dry.
Add rice into the braised meat and mix then add potatoes on top to prevent breaking, sprinkle dhania (coriander) and spring onion and dots of butter, cover with foil and put in pre-heated oven to cook.Leave for about an hour on 180deg and then lower to about 150deg till you are ready to serve.
INFO & TIPS
Ensure rice is not boiled in too much water so when you add to meat there isn't a lot of water.