Food color – Orange (1 drop mixed with the Kewda water)
Kewda water – 1 tsp
Wash the rice till the water runs clear and soak it for about half an hour.
In the muslin cloth, add the whole spices, onion (2- roughly chopped), ginger & garlic and make a bundle (potli). With a heavy object, crush the potli so that the juice of these ingredients comes out.
Over medium-low flame, heat a pan with 3-3-1/2 cups of water, washed mutton, salt and the bundle of spices (yakhni water).
Let it boil till the mutton is fully done. Remove the bones if any & keep aside.
Remove the bundle & keep it in a separate bowl. To this add some water (1/2 cup) and mash it so all the juice mixes with the water. Strain it well & mix this with the yakhni water in which we are boiling the mutton. You can now throw the ingredients of the potli.
Now, over medium-low flame, heat a pan with ghee . Once heated add the onions (2 – thinly sliced), ginger&garlic and sauté till they turn golden brown in color.
To this add the mutton pieces & sauté well for 5-7 minutes.
Now add the rice and the yakhni water (make sure to keep the water at least an inch above the rice).
Let this boil over high flame. Once its come to a boil, lower the flame to sim & cook till the rice is cooked.
Once the rice is cooked, sprinkle the kewda water & orange food color on the rice & cover.
Transfer to a serving dish, garnish with some dry fruits & fried onions.
Serve it hot with raita, chutney & papad.
Chat with us
Hi, have a look around 😀 Let us know if you have any questions!