• 1 kg mutton
• 4 big onions (cut into fine slice)
• 4 big potatoes (cut into quarter n deep fry)
• 4 big tomatoes (1-grated, n rest cut into medium pieces)
• 1/2 cup coriander n mint leaves (finely chopped)
• 2 tsp coriander powder
• 2 tsp chilli powder
• 1/2 tsp turmeric powder
• 1/2 tsp zeera powder
• 1/2 tsp garam masala powder
• 2 tbsp ginger, garlic n green chillies paste (3 G’s paste)
• 1tsp whole zeera
• 1 1/2cup curd (preferably sour )
• Whole Garam Masala :
• {10-peppercorns, 2-an inch piece of cinnamon, 6-cloves, 2-big threads of jav-
• itri , 4-green cardamoms, 2-big black cardamoms, 2-whole star ani, 2-tej pa-
• tta, 1tsp- saunf } ( all these garam masala in two sets, no saunf in one set.)
• 1/2 raw papaya (cut into slice)
• 750 gm basmati rice (soaked in water for 1 hour before cooking)
• 5 tbsp ghee,
• 1 small cup milk,
• Salt to taste
• oil for fry

Marinate mutton in papaya for ½ an hour or a little more.

Meantime fry potatoes till nice golden, remove n keep aside.

In same oil fry onions till golden brown (put heat off when light brown or onions will turn black brown). Onions on cooling will become crispy, grind it to paste.

Remove papaya from mutton. In a pan put marinated mutton, both types of tomatoes, birasta (fried onions), both type of leaves, ginger garlic paste, salt n curd. Over it put all dry masala powders in heap.

In another pan heat ¼ of oil (used for frying), in it put whole zeera n one set of whole garam masala with saunf, on crackling pour it over the dry masala powders heap.

Mix everything thoroughly. Place over it fried potatoes, sprinkle some salt n keep in fridge overnight for marination.

Next day remove from fridge before cooking. Put marinated mutton in a big flat bottomed pan and put it on indirect heat using a tawa or hot plate.

Simultaneously boil rice in a separate pan by adding 2nd set of whole garam masala n salt. As soon as the rice puff up remove from heat n drain.

Now put rice on mutton mixture and set evenly over it. Pour ghee n milk over it. Cover with lid tightly – put some weight over the lid n cook on high flame for 2-3 mins till steam comes out.

Then put it on slow heat n let it cook for ½ an hour plus or check by inserting knife edge that means if liquid drips let it cook for some more time.

Let it stand for 10 mins after cook than serve with dahi raita & kachumar.