surf india

Kashmiri Mutanjan

kashmiri mutanjan

Ingredients

  • 250 gm: Rice
  • - 500 gm: Lamb (cubed)
  • - 2 large: Onions (quartered)
  • - 2 pc(1 inch): Cinnamon sticks
  • - 10-12: Cloves
  • - 12 pcs: Peppercorns
  • - 6-7: Cardamoms
  • - 1/2 tsp: Coriander powder
  • - 1-2 tbs: Sugar
  • - 1 tsp: Lemon (juice)
  • - 1 tsp: Almonds or pine nuts
  • - 1/2 tsp: Saffron (soaked in 1/4 tbs milk)
  • - 4 tbs: Ghee
  • - Salt to taste

Method

  • - Make bouquet of onions, cinnamon, cloves, 8 peppercorns, 4 cardamoms, and coriander.
  • - Put bag of spices in a pan, add meat, salt and enough water to cover. Cook until water reduces to half. Remove bag of spices and squeeze out the flavor. Add the sugar and juice from 1/2 lemon; cook until liquid is syrupy.
  • - In an another pan boil the rice in water with the remaining spices and some salt until barely tender; drain.
  • - In a casserole put a layer of rice, then the meat, then remaining rice.
  • - Pour saffron milk over top, sprinkle with nuts, cover tightly, bake like pullao (~350 F for 30-45 minutes).