For Meat: 1/2 cup Mustard Oil 1/2 cup Onion sliced 2 pcs Bay leaves 3 pcs Cardamom 2 pcs Cinnamon 3 pcs Cloves 4 pcs Black pepper 1/2 KG Mutton meat 1 tsp Red chilli powder 1 tsp Garlic 1 tsp Ginger 1/2 tsp Coriander powder 1/2 tsp Shah Jeera (black cumin seeds) Salt to Taste 1/2 cup Yogurt 1 tsp sugar 1/2 tsp ground black pepper 1 tsp garam masala powder 1/2 cup Beresta 1/2 tsp Kewra essence
For Rice: 4 tbsp Mustard Oil 1/2 cup Onion sliced 2 pcs Bay leaves 2 pcs Cardamom 1 pcs Cinnamon 2 pcs Cloves 2 pcs Black pepper 2 cups soaked rice (soaked for 3 hours) 1/2 tsp ginger 1 cup milk 3 cups water 1 tsp Sugar Salt to taste 1/2 tsp Shah jeera (black cumin seeds) 1 tsp Kewra Essence
Heat mustard oil in a pan at medium-high heat. Add thinly sliced onion and sauté until it's translucent. Add bay leaves, cinnamon, cardamom, cloves and black pepper and continue to sauté. Wash meat and drain all water, add meat to the pan. Add red chilli, corainder, shah jeera (black cumin seeds), ginger and garlic paste. Cook in medium-high heat for about 15-20 minutes until beef is cooked and tender. Add water as required little by little and stir the meat occasionally. Add salt to taste. Add yogurt mix (1/2 cup Yogurt + 1 tsp sugar), ground black pepper, garam masala powder, beresta (fried onion) and cook for another 10 minutes at medium heat. Add kewra essence and set the meat aside, off heat.
In a separate pan, add mustard oil and sliced onion. Saute the onions until it's translucent and add bay leaves, cinnamon, cardamom, cloves and black pepper, shah jeera. Add soaked rice (soak rice for 3 hours prior to cooking). Cook and mix the soaked rice with all the spices until it's fragrant. Add ginger, milk, water, sugar and salt to taste. Cover the pan with lid and let it cook until the rice is half cooked, medium heat for 10 mins. Add cooked meat on top of rice along with beresta, green chilli and corainder. Add kewra essence and mix all together. Cover with lid and cook it over low heat over the stove for 20 minutes.
Cooking/Baking instructions: Over the stove: Place a flat pan between the stove and cooking pan to avoid the rice from burning at the bottom. Cook over low heat for 20 minutes. Bake in oven: Bake in the oven at 300°F/150°C for 30 minutes.
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