The following is a fine example of Hyderabadi cuisine – a Deccani fusion of Arab, Mughalai and Andhraite cooking that was shaped during the reigns of the Qutb shahi sultans and the Asaf Jahi Nizams. The only concession I have made to modern times is to use refined oil instead of pure ghee.
Basmati rice – 450 gm
Salt – 1 tablespoon
Mutton from the legs – 750 gm
Refined oil – as needed
Onion paste – 1/2 cup
Ginger paste – 2 tsp
Garlic paste – 2 tsp
Almond paste – 1/4 cup
Curd – 255 gm
Mint leaves – 10 – 15
Green chillies – 6
Salt – to taste
Butter – 2 tablespoon
Brishta of large onions – 2
Powdered almonds – 2 tablespoon
1/2 tsp. saffron mixed in 2 tbsp. kewra water.
Spices
Green cardamoms – 4
Black cardamom – 2
Coriander seeds – 2 tsp
Caraway seeds – 2 tsp
Blades of mace – 2
Nutmeg powder – 1/4 tsp
Pepper corns – 10
Cloves – 4
Small sticks cinnamon – 4
Heat a karahi well. Remove from heat and spread the spices on it. Stir for a couple of minutes just to heat through. These are not to be roasted. Grind to a powder.
Cook the rice in plenty of water with salt till half done. Strain and spread on a tray. The rice when pressed between the first finger and thump should feel quite hard.
Have the meat cut in medium sized pieces. Wash and the well.
Heat 5 tb oil in a non – stick skillet till very hot. Place the mutton pieces a few at a time in a single layer. Fry on both the sides till golden. Remove and reserve.
In the same oil, add the onion, ginger, garlic and almond paste. Fry stirring; if needed, add a tbsp. of water a few times in between. This paste has a tendency to catch. Allow to colour and pick up flavour.
When aromatic, add the beaten curd gradually so that it doesn’t curdle. Add the fried mutton, powdered spices, mint, green chilli, salt and enough hot water to cook the meat. Cover and cook on a medium low heat till the meat is done.
Put the meat in a degchi and spread the half cooked rice evenly. Top with butter, birishta, powdered almond and sprinkle saffron water.
Seal with foil and then cover tightly. Bake in a slow oven – 150 degree C / 300 degree F for 1 hour. Or, put on dum for 30 – 45 minutes with a tawa underneath.
Break seal at the time of serving.
Serve with the meat curry, raita and salad to make a full meal.
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