INGREDIENTS
1 kg basmati rice
1 kg mutton
150 gm ghee
2-5 filaments saffron
4 tsp kewra water
1 cup mint leaves
10 green chillies, slit

FOR THE MARINATION
75 gm raw papaya paste
50 gm ginger garlic paste
200 gm yoghurt
100 fried onions
salt to taste

FOR THE MASALA
50 gm red chilli powder
20 gm cumin deeds
6 green cardamom
4 black cardamom
6-8 cloves
4 bay leaves
1/4 tsp mace powder
1/4 tsp nutmeg powder

METHOD
Take the masala except red chillies, mace, nutmeg,dry roast
and ground coarsely. Add the three powders and keep aside.
Mix all the ingredients of the marinade in a bowl and add the mutton. Refrigerate for three minutes.
Heat gee in a pan, add the meat with the marinade and
cook until done.
Add salt, mint leaves,green chillies and kewra water and cook for 2 more minutes. Soak the rice in water for one hour.
Boil water with salt and add the rice. Cook until its 75 percent done. Drain the rice and keep aside.
Place rice and mutton in layers; sprinkle saffron water.
Cover the lid and cook for 20-25 minutes on low heat.
Serve hot with salad and raita.

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