Ingredients:
For the Yakhni:
mutton – 250 gm
chopped ginger – 1 tbsp
large onions, chopped – 2
whole coriander seeds – 1 tbsp
bay leaves – 2
whole garam masala – 1 tbsp
water – 1 lt
salt – 1 tsp
For the Rice:
basmati rice – 1/2 kg
ghee – 1/3 cup
pieces of cinnamon – 4
cloves – 4
green cardamoms – 4
salt – 1 tsp
pinch of saffron, soaked in 1/4 cup of hot milk
For the Fish:
10 large pieces pieces of hilsa, atleast 100 gm per piece
ginger paste – 1 tsp
thick curd – 250 cm
turmeric – 1 tsp
chilli powder – 1 tsp
pepper – 1 tsp
cumin – 1/2 tsp
salt – to taste
Method:
Yakhni: Pressure cook all the ingredients together for 30 minutes. Strain. Only the stock will be needed.
Fish: Wash the fish and dry completely. Beat the curd and mix with all the remaining ingredients. Marinate the fish for 1 hour.
Rice: Heat the ghee in a degchi. Season with the cinnamon, cloves and green cardamoms. When these are well fried, add the rice and fry till it turns opaque. Add the salt and hot stock. Cover when the stock comes to a boil and cook over a low heat.
When the water gets absorbed and holes appear on the surface, take out half the rice. Carefully arrange the marinated fish over the rice in the degchi. Cover with the rest of the rice. Sprinkle the saffron milk all over.
Seal the degchi with atta dough and put on dum for 30 minutes. Break the seal at the time of serving.
