A royal Awadhi delicacy made with tender mutton, aromatic Zubeidaa Basmati Rice and subtle whole spices. Simple, elegant and timeless.
Recipe Info
Prep Time
20 mins
Cook Time
45 mins
Serves
4-6 people
Difficulty
Medium
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Ingredients
Method
Prepare the Rice
Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
Brown the Mutton
Heat the ghee in a large heavy-bottomed pot. Add the mutton, sliced onions, ginger, garlic, green and black cardamom, cloves, cinnamon, bay leaves, and cumin. Brown the mutton gently, allowing the onions and spices to release their flavours.
Add Yogurt and Simmer
Stir in the yogurt and cook for approximately 5 minutes. Add water as needed, cover, and simmer for 45–60 minutes, or until the mutton becomes tender.
Prepare the Stock
Remove the cooked mutton and strain the cooking liquid. Measure and reserve 5½ cups of aromatic mutton stock for cooking the rice.
Cook the Rice
Add the drained rice to the reserved stock and cook until it begins to absorb the liquid. Place the cooked mutton over the rice, cover the pot, and cook over low heat for approximately 20 minutes, until the rice is tender and fluffy.
Rest and Garnish
Remove the pot from the heat and let it rest, covered, for 10 minutes. Gently fluff the rice and garnish with fried onions and fresh coriander before serving.