Ingredients:
- Ghee 1 Cup
- Pyaz (Onion) 1 Medium
- Zeera (Cumin Seeds) 1 Tbsp
- Sabut Dhaniya (Coriander Seeds) 1 Tbsp
- Saunf (Fennel Seeds) 1 Tbsp
- Adrak Lehsen Paste (Ginger Garlic Paste) 1-1/2 Tbsp
- Kadi Patta (Curry/ Bay Leaves) Two
- Sabut Lal Mirch (Round Red Chili) 4-5
- Mutton 1/2 Kg
- Pani (Water) As Required
- Namak (Salt) To Taste
- Chawal (Rice) 3 Cups
For Toping:
- Ghee 1 Tbsp
- Gajar (Carrot) Two
- Cheeni (Sugar) 2 Tbsp
- Badam (Almonds) 20 or To Taste
- Kali Kishmish (Black Raisin) 1/4 Cup
Directions:
In pot, add ghee, onion and fry until translucent
Take another small pot, add 1 glass water, cumin seeds, fennel seeds, coriander seeds and let it cook for 15 minutes – strain stock and set aside.
In pot, add ginger garlic paste, curry leaves, round red chili, mutton and cook until mutton changes color.
Add 1-1/2 liter water and cook on low to medium heat for 30-35 minute.
Add strained stock, salt and bring to boil.
Add rice and cook until water dries.
Now steam cook for 10-12 minutes.
For Topping:
In frying pan, add ghee, shredded carrots, sugar, almonds, black raisin and cook until carrots are soft.
In serving plate/ dish, add rice and carrots (topping).
