How to make it
5 steps. Take it one step at a time.
Mix mutton with yogurt, ginger-garlic paste, half of the fried onions, salt
In a large bowl, mix mutton with yogurt, ginger-garlic paste, half of the fried onions, salt, and spices. Marinate for at least 1 hour in the refrigerator.
1 hrWash basmati rice
Wash basmati rice and soak for 30 minutes. In a large pot, bring water to a boil (212°F (100°C)), add whole spices, and cook rice until it is 70% done (the grain should have a slight bite). Drain and set aside.
10 minIn a heavy-bottomed pot, layer the marinated meat
In a heavy-bottomed pot (Handi), layer the marinated meat at the bottom. Spread the par-cooked rice over the meat.
Drizzle ghee and saffron milk
Drizzle ghee and saffron milk over the rice. Sprinkle the remaining fried onions and fresh herbs. Seal the pot with dough or aluminum foil to trap the steam.
Cook on low heat
Cook on low heat (Dum) for 35-40 minutes. Let it rest for 10 minutes before opening and serving.
50 min
A little kitchen wisdom
For the most authentic flavor, use goat meat (mutton) and ensure the fried onions are golden brown but not burnt. High-quality aged basmati rice is essential for the characteristic texture.
