Lightly spiced, rice preparation cooked with mutton and its stock. Served with a fine paste of red chilli and garlic chutney called ‘surkha’.
- Long grain basmati rice – 500 gms
- Medium sized lamb pieces – 750 gms
- Yoghurt – 1 cup
- Garlic – 1 whole bulb.
- Ginger – 1 small piece
- Zeera – 1 tsp
- Coriander seeds – 1 tsp
- Onion – 2
- Whole garam masala
- Salt to taste
- Oil – 100 ml
- Fried onions and mint (pudina) for garnishing.
- Wash and soak rice for 1 to 2 hours.
- Heat the oil in a thick bottom, broad vessel and fry the sliced onions, till golden brown. Remove from the oil and keep it aside for garnishing.
- In the same oil add mutton pieces, ginger-garlic paste and salt, and stir for few minutes. Add curd, mix it well.
- In a muslin cloth, tie up all the garam masalas, and diced onions. and in the mutton pour about 1 liter of water. When the water starts boiling, immerse the masala bag into it.
- Let the mutton cook on medium flame,, till it is soft
- Remove the masala bag, and add to the stock (Yakhni). Add the soaked rice.
- When the rice is cooked, garnish it with sliced onions and mint leaves.
- Serve hot with ‘Surkha’, which is a kind of red chillies chutney.
Surkha is a fine paste of few kashmiri red chillies, soaked in water, and four to five cloves of garlic pieces, 1/2 tsp of zeera and salt. Made into chutney. (kashmiri chillies – will make it less hot)