Ingredients

0 grams of Basmati Rice (washed & drained) 1 kilogram of Mutton (cut into 2" pieces) 1 (2" piece) of Raw Papaya (Kacha Papita) (made into a paste) 5 large Onions (peeled, finely sliced and fried until crisp) (or you may use ready fried onions) 4 sticks of Cinnamon (Dal Cheeni) 2 Big Black Cardamoms (Bari Kaali Ilaichi) 6 small Cardamoms (Choti Ilaichi) 6 Cloves (Long) 2 Bay Leaves (Tezz Patta) 1 tsp. Whole Black Peppers (Kaali Mirch) 1 tsp. Cumin Seeds (Sufaid Zeera) 2 tbsp. Red Chilli Powder (Pisi Lal Mirch) 1 tsp. of Turmeric Powder (Pisi Haldi) 1 tsp. Ginger Paste (Pisi Adrak) 1 tsp. Garlic Paste (Pisa Lehsan) 1 cups Plain Yogurt (beaten) 2 pinches of Saffron (Zaffron) (dissolved in warm water) A handful of Mint Leaves (Podina) (chopped) 1 Big Black Cardamom (Kaali Baari Ilaichi) 2 Cinnamon Sticks (Dal Cheeni) 2 Small Cardamoms (Choti Ilaichi) 3 Cloves (Loung) A handful of Kothmir Salt (to taste) 5 tbsp. Clarified Butter (Ghee) or Refined Oil

Direction 1. To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, haldi, powdered masala, salt and half of the crushed fried onions. Allow the mutton to marinate for 3 hours. 2. Heat water (2 times more than the rice). As soon as it boils, add the whole masala, rice and salt to taste. 3. Cook the rice till done and then drain in the colander. 4. Remove the whole masala. Melt the clarified butter and set aside. Assembly 1. Take a heavy-bottomed pot and add the marinated mutton and of the melted clarified butter. 2. Cover with chopped pudina and kothmir, fried onion and slit green chillies and juice of half a lemon. Spread the rice over this. Sprinkle the remaining clarified

butter, saffron milk and lemon juice. Cover and seal the pot with atta paste. Place over high heat for 20-25minutes. 3. Lower heat and cook for another 45 minutes.