• 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


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).

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