29 September 2015,12:53 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
1 hour

Preparation Method :

  • Mix and rub the ginger, garlic and papaya paste to the drained meat. Set it aside.
  • Heat the oil in a pan, when hot add in the sliced onions and fry till golden brown. Remove and allow to cool slightly, then crush the onions.
  • Add the crushed onions with chillies, coriander, mint leaves, yogurt, lime juice and garam masala and salt to the meat.
  • Add the oil in which the onions were fried. Mix and leave to marinate for about 5 hours.
  • Boil 2½ litres of water with salt and 1 teaspoon of oil. Once the water starts boiling, add the rice and cook for about 3 - 5 minutes or until it is half done.
  • Drain the water and transfer the rice to a flat pan.
  • Take a heavy bottomed large pan and transfer the marinated meat with the marinade to the pan.
  • Cook on high flame, stirring continuously, till the contents come to a boil. Cover and cook for about 10 minutes.
  • Add 1 cup of water and when the dish starts to boil, simmer to low flame and spread the rice over the meat.
  • Cover and cook on dum for about 20 minutes. Sprinkle the saffron milk over the rice and dot the rice with ghee.
  • Cover and cook on slow flame for another 10 - 12 minutes or until the meat and rice are done and steaming hot. Serve steaming hot.


  • 500 grams long grain rice, rinsed , soaked and drained 
  • 1 kg mutton, a mix of medium sized pieces, washed and drained 
  • 2 tablespoon ginger paste 
  • 2 tablespoon garlic paste 
  • 1 tablespoon raw green papaya, ground fine
  • 250 grams onions, finely sliced 
  • 12 green chillies, ground 
  • 75 grams fresh green coriander, chopped 
  • 75 grams mint leaves
  • 1 teaspoon garam masala 
  • 500 grams yogurt, whisked 
  • Juice of 3 limes 
  • Few strands of saffron soaked in ¼ cup milk 
  • 2 tablespoon ghee 
  • 150 ml Cooking oil
  • Salt, to taste

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