Prep 5 h : 20 m
Cook 1h : 55m


    1kg mutton

    120gm onions, pounded

    30gm ginger, pounded

    1 tbsp chilli powder

    1 tsp cinnamon

    2/3 tsp cardamom

    2/3 tsp coriander

    ½ tsp caraway seeds

    ½ tsp nutmeg

    ½ tsp mace

    ¾ cup plain yoghurt

    ½ kg basmati rice

    ½ cup milk

    ¼ kg potatoes, peeled and halved

    4 tbsp ghee

    3 cups water

    Salt to taste


    1 tbsp brown sugar

    1 cup prunes

    5 strands saffron

    1 tbsp rose water

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Ingredient Substitution Guide


1. Wash the mutton and cut into medium-sized pieces. Marinate with onions, ginger, chilli powder, cinnamon, cardamom, coriander, caraway seeds, nutmeg, mace, yoghurt and salt. Allow to stand for 5 hours.

2. Wash the rice under running water until the water runs clear, then place in a cooker with half the ghee, the water and the milk. Boil until the rice is half cooked.

3. Heat the ghee in a pan, and fry the potatoes with colouring and salt until light brown. Add a little brown sugar, then remove and set aside.

4. Place the remaining ghee in a casserole. Add the marinated meat, then potatoes, rice and prunes. Soak the saffron in rose water and pour this over the rice. Cover tightly and place casserole in the oven, then bake at 175°C for 1 ½ hours.

Image courtesy: Shutterstock

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