Serves – 6
Prep time – 30 mins
Cooking time – 45 mins

Mutton – 500 gms
Salt – to taste
Shahi jeera – 2 tsp
Cardamom – 4-5 no

Cinnamon – 1 small piece
Turmeric – 1 1/2 tsp
Chilli powder – 1tbsp
Mace (javitri) powder – ½ tsp
Cardamom powder – 1 tsp
Garlic paste – 1 tbsp
Ginger paste – 1 tap
Green chilli- 2 nos
Browned onion – 3/4 cup
Mint leaves – 1 cup,
Curd – 1 1/2 cup
Oil – 1/4 cup

For rice
Water – 3 lts
Salt – 3 tbsp
Cardamom – 3-4 nos
Green chilli- 1 no
Basmati rice (soaked) – 2 cups
Water from Blanched Rice – 1 cup
Saffron – a very small pinch
Desi ghee – 2 tbsp
Dough – for sealing

For the meat

Mix all the ingredients under marination and place them in a vessel. Cook the meat covered till it gets tender. Try and cook the meat on medium heat covered so that no water is added, however, if the meat starts to dry up then add some water or stock as required to keep the curry of the meat runny.

For the rice

In a separate deep vessel bring water to boil and add salt, cardamom, chilli and let it boil for 5 mins more. Skim the chilli and spices. Add soaked rice and cook till rice is half cooked. Strain the rice at this stage and add them over the meat. Spread the rice and add a laddle of the hot water strained from the rice.

Drizzle dissolved saffron on top. At this stage, you can add 2 tbsp of ghee or can add 3-4 tbsp leftover oil after browning onions.

Placing on Dum

Seal the vessel with dough and a tight-fitting lid. Cook on high heat for a minute, now lower the heat and cook on dum for 12-15min. Remove from heat and let it sit for 10 mins before opening the lid. Serve hot with raita.