Rice – 1 kg (5 cups – Good Quality Basmati Rice)
Mutton ( Cut into Fist size pieces) – 1 kg
Onion – 1 kg (Sliced lengthwise)
Garlic – 100 gm
Ginger – 75 gm
Green chillies – 75 gm (crushed)
Lime Juice – 2
A large bunch of coriander leaves (chopped)
Cashewnuts and Raisins – 1 Fistfull
Ghee – 5 tbsp
Grind to Paste:
Coconut – 2 tbsp
Poppy seeds – 2 tsp
Cashewnuts – 7 to 8 nos
Grind to Powder:
Cinnamon – 1″ piece
Cloves – 4 to 5
Cardamoms – – 6
Fry cashewnuts and raisins. Keep aside.
Heat ghee in the pressure cooker; add the garam masala.
Put in half the slices onion and fry.
Add the crushed ingredients (saving a little for the rice) and fry.
Add meat, salt to taste and fry.
Add water, close the pressure-cooker.
Cook for 10 minutes. If there is more water and the meat is not cooked enough, cook the meat without closing the pressure-cooker till the water is dried and the meat is tender.
Add the ground masalas dissolved in the lime juice. Add chopped coriander and half the remaining onion fried golden brown. Keep aside.
Piece of cinnamon,
To make the rice fry half of the sliced onions to a golden brown.
In the same oil, put 1 tbsp ghee for flavour. Add a piece of cinnamon, 4 cloves and 4 cardamoms and the crushed ingredients and few spigs of coriander leaves.
Add washed rice and fry till it is crisp. Now add 8 1/2 cups of boiling water, close the vessel and cook over a slow fire till the rice is done.
For Dhum :
Garam masala powder
Rose water – 1/4 cup
1 tsp Orange essence for coloring
Remaining half of the fried onions with cashewnuts and raisins.
Remove half the rice. Sprinkle with garam masal powder, rose-water, colour and a little fried onion.
Now put the prepared meat in a layer. Sprinkle all the three ingredients once again.
Top with rice and sprinkle flavouring again.
Seal the dekchi with atta and bake it for 20 to 25 minutes or put live coal on the top and very slow fire below and keep for 15 to 20 minutes.
Mix and serve. Garnish with remaining fried onion, cashewnuts and raisins.