Ingredients

2 cups of parboiled Rice
1 cup Tuvar (yellow lentils) dal
4 small Onions thinly sliced
1 tsp. Shahjeera
1 tsp. Cumin seeds
1 tbsp. Garam masala
4 cups of minced Mutton
6 tbsp. Ghee (clarified butter) OR Oil for cooking
Salt according to taste

Grounded paste of :

8 cloves of Garlic 1 small pc. of ginger 1 small bunch of Coriander leaves

Method

Apply the grounded masala to the minced mutton and leave for about 3 to 4 hours. Wash the dal and soak in 2 cups of water for an hour, then add 1 tsp. salt and boil until cooked. Heat 4 tbsp. Ghee(clarified butter) OR Oil and fry the sliced onions until crispy. Add a little more Ghee(clarified butter)/oil ( if required) and fry the marinated mutton, when fried to a brown color, add 1/2 cup of water and cook on a slow flame.. Once all the water is absorbed mix the mutton with the cooked dal. Pound cumin seeds, shahjeera (caraway seeds) and mix with the garam masala. Heat 2 tbsp. Ghee(clarified butter)/oil in a large vessel and put 1/3 of the cooked rice, over it put half mixture of mutton, sprinkle fried onions and pounded spices. Repeat the layers ending with rice, sprinkle fried onions and pour Ghee(clarified butter)/oil over it. Put the dish in an oven so that the rice gets properly cooked. leaves