Ingredients
For the mutton
keema, minced, 750 g, ghee, 175 g, salt, 18 g, red chillies, powdered, 9 g, onions, ground, 30 g, ginger, scraped and ground, 18 g, garlic, ground, 12 g, curd, 175 g, coriander powder, 18 g, cumin powder, 3 g, cardamom powder, 5 g, garam masala powder, 6 g, fresh mint leaves, chopped, 10 g
For the rice
ghee, 175 g, onions, thinly and evenly sliced, 50 g, onions, ground, 30 g, ginger, scraped and ground, 18 g, garlic, ground, 12 g, basmati rice, 900 g, split green beans, without skin, 250 g, milk, 180 ml, salt, to taste
For the garnish
fresh green coriander, 10 g, ghee, 30 g
Method
• Heat ghee in a heavy-bottomed pan and add the minced meat along with salt, red chillies, onions, ginger, garlic and curd.
• Roast well until it turns brown. Add water; then, cover and cook the mutton for 20 minutes.
• When the mutton becomes tender and very little water remains in the pan, add coriander powder, cumin powder, cardamom powder, garam masala powder and mint leaves to it.
• Put it on dum until the water dries up completely.
• For the rice, heat ghee in a separate pan and fry the sliced onions to a golden brown. Remove and keep aside.
• In the same ghee, add ground onions, ginger and garlic, and fry until light brown. Add the basmati rice and split green beans, and fry until light brown, stirring it constantly to prevent it from sticking to the bottom of the pan.
• Add water and salt. Cover and cook on medium heat.
• When the rice is half-cooked, place some hot ash and live charcoals on the top of the lid. Simmer till three-fourth done and the liquid dries up completely.
• Spread the rice over the meat evenly and add milk to it. Spread the fried onions on top of the rice.
• Place it on dum for 30 minutes.
• Before serving, stir it gently to blend the meat and rice evenly.
• Garnish with fresh coriander leaves and a pinch of ghee and serve.
