date:Aug 07, 2013
ilk 50 ml
For the 'purdah' or 'dum' covering:
Refined flour kg
Javitri elaichi powder 10 g
Milk 250ml
Saffron 1 gm
Ghee 50 ml
Knead all ingredients into small dough (keep aside)
Method:
1. Slice the onions and cook them in oil till brown. Drain and cool.
2. Mix the mutton with spices and curd, onions and ginger paste, shahi jeera and salt. Allow to marinate for 30 minutes.
3. Soak the rice. Put some water to boil and add oil, salt and few drops of lemon juice and rose water. Drop a fe