| Ingredients : |
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| Chicken |
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1/2 kg |
| Mutton |
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1/4 kg |
| Curd |
- |
1 cup |
| Milk |
- |
1 cup |
| Rice |
- |
1/2 kg |
| Eggs |
- |
2 no’s |
| Onions |
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3 no’s |
| Shelled green peas |
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1/2 cup |
| Garlic |
- |
1 pod |
| Big piece of ginger |
- |
1 |
| Rose water |
|
|
| Oil |
- |
for frying |
| Salt |
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to taste |
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|
|
Method of Preparation :
Wash rice and soak in water for 15 minutes. Cook it with salt and water.
Clean and cut the mutton into cubes and joint chicken. Boil the eggs and keep aside. Boil green peas with salt and keep aside. Slice the onion. Grind ginger and garlic to a smooth paste. Heat ghee in a frying pan. Add onions, ginger, garlic paste and fry well. Add mutton pieces and fry for a few minutes. Add jointed chicken and fry well. Add 3 cups of water and salt to taste and cook on a slow fire until the meat is tender and only 1/3 of the gravy is left.
Add some more ghee and add well beaten curds. Cook on a slow fire until the curd gets absorbed by the meat. Add 1 teaspoon of rose water after this has cooled. Take a heavy bottomed vessel and arranged alternate layers of rice cooked meat, making sure that the first and last layer consist of rice. Place in an oven
and cook until the rice grains are separate. Serve garnished with fried onions, quartered hard, boiled eggs and boiled green peas.
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