Ingredients:

* • 750 gms Mutton
* • 1 kg Chicken
* • 1 kg Basmati rice
* • 200 ml Milk
* • 2 tsp Curds
* • 1 tsp Dry ginger powder
* • 1/4 tsp Cardamom powder
* • 150 gms Ghee
* • 1/4 tsp Kewra essence
* • 2 gms Saffron
* • 2 tsp Red chilli powder
* • 1 Pinch asafoetida
* • 1 tsp Garam masala powder
* • 2 tsp Fennel seed powder
* • 1/4 tsp Sugar
* • Salt to taste



Preparation Method:

* • Fry asafetida and mutton pieces in ghee.
* • Add curds to the mixture and fry till pink.
* • Pour water and add salt to taste. Mix well.
* • Add chilli powder, ginger powder and bay leaf.
* • Fry for a few minutes and add 1/2 litre water.
* • Add 1/2 tbsp garam masala and 1tbsp fennel seeds.
* • Simmer the mixture till well cooked.
* • Remove mutton pieces and keep them separate.
* • Boil 2 litres of water with 2 tbsp salt.
* • Tie garam masala and remaining fennel seeds in a piece of cloth.
* • Put it in the boiling water.
* • Now add rice and cook on low flame till half done.
* • Separate water from the rice.
* • Alternately arrange mutton and rice layers in a baking tray.
* • Add milk and ghee.
* • Cook in a preheated oven till well done.


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