Mutton Pieces – 1/2 kg
Rice – 1/2 kg, soaked for 30 minutes
Raw Papaya – 1 tblsp, ground
Crisp Fried Onions – 2 cups
Salt – 1 tblsp
Onion Flavoured Oil – 1 cup
Lemon Juice – 1/4 cup
Saffron – 1/4 tsp, soaked in 1 tsp milk
Ghee – 2 tblsp, melted
Milk – 1 cup
For the Onion Paste:
Small Onion – 1, chopped
Green Chillies – 5
Mint Leaves – 1/2 cup
Coriander Leaves – 1/2 cup
For the Yogurt Marinade:
Yogurt – 1 cup
Ginger Garlic Paste – 1 tblsp
Cardamoms – 5
Cloves – 5
Cinnamon – 1 inch piece
Black Cumin Seeds – 1 1/2 tsp
Peppercorn – 1/2 tsp
Garam Masala Powder – 1/2 tsp
Salt – 1 1/2 tblsp
1. Put the onions and green chillies in a grinder along with half the mint leaves and coriander leaves and blend to make a thick paste.
2. Put all the marinade ingredients in a bowl and mix together.
3. Put the meat in a bowl, rub in the onion paste and then stir in the marinade.
4. Marinate for 12 hours.
5. One hour before cooking stir in the raw papaya.
6. Fill a large pan with water and bring to a boil.
7. Add the rice, salt and the remaining mint and coriander leaves.
8. Boil until the rice is only 1/4th cooked.
9. Drain thoroughly, reserving one cup rice stock.
10. Heat half the onion flavoured oil in a heavy based pan, add the marinated meat, stir in half the fried onions, then level the surface. Turn off the heat.
11. Add the rice and spread it evenly, sprinkle with lemon juice, saffron, ghee, milk, the reserved rice stock and remaining oil.
12. Cover the pan tightly with foil and place a heavy lid on top.
13. Place the pan on lower rack of a preheated moderate oven at 180C/350F and cook for 10 minutes
14. Transfer the pan to the middle rack, reduce the heat and continue cooking for another 40 minutes.
15. Serve with mint raita.