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![]() ![]() ![]() ![]() Ingredients Rice ½ kg Mutton ½ kg Ginger 1 inch peas Ginger 1 inch piece chopped Garlic 12 cloves Onion 1 sliced Salt 1 ½ tsp Cinnamon 1 stick Black cardamom 1 Cloves 4 Black pepper 15 Black cumin 1 tsp Bay leaf 1 Mix spices 1 tsp Brown onion ½ cup Ginger garlic paste 1 tsp Salt 1 tsp Yogurt 1 cup Oil ½ cup Chili powder 1 ½ tsp Green chilies 6 Kewra water 1 tsp Yellow color pinch Method In a pan put mutton with 5 cups water, chopped ginger garlic, whole spices, onion, salt, black cumin and bay leaf, cook till mutton tender and 2 cups stock left. Strain the stock, soak rice for 30 minutes, cook in this stock till done, in another pan, put oil add brown onion with ginger garlic paste, salt, chili powder, yogurt with mutton and fry well. Add green chilies, allspice, put half rice in a pan, add mutton mixture, cover with rice, add Kewra water mixed with yellow color, leave it on dum.
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