• 1kg mutton, cubed
  • 8 purple onions, sliced
  • 3 tomatoes, sliced
  • 15 cloves of whole garlic
  • 15 cloves of garlic, blended with a little water
  • 50g ginger, sliced
  • 30g ginger, blended with a little water
  • 2 red chillies, sliced
  • 2 green chillies, sliced
  • 1 tbsp whole cumin seeds, rinsed
  • 10 cardamom pods
  • 2 cinnamon stick
  • 1-2 tbsp whole peppercorns
  • 10 stalks of mint leaves with stems discarded and then chopped
  • 10 stalks of coriander, chopped
  • 4-5 tbsp cooking oil
  • 1 tbsp ghee
  • 6 cups of basmati rice (pre-soaked for half an hour)
  • 1-2 tbsp salt



  • Rinse mutton, then place it in a pot and fill with enough water to cover the meat by 5cm.
  • Add the 15 whole garlic cloves, sliced ginger, one cinnamon stick and 2 teaspoons of salt.
  • Bring to a boil, then allow to simmer for 45minutes until mutton is cooked and almost tender.
  • Remove the mutton from the cooking liquid and set aside.
  • Allow the cooking liquid to cool to room temperature. Then add in ice cubes to allow the fat to coagulate at the surface. Strain the cooking liquid and reserve.
  • Heat oil and ghee in a heavy, sturdy pot. Over medium heat, add sliced onions and saute till golden brown.
  • Add tomatoes and saute till soft. Add the blended garlic and ginger.
  • The mixture should not be overly moist. Allow to cook for a further few minutes if it is.
  • Add the sliced chillies, cardamom pods, cinnamon and remaining salt.
  • Add the parboiled mutton and cumin seeds.
  • Add the pre-soaked rice and lightly stir for about 10 minutes.
  • Pour in the reserved stock from boiling the mutton. You will need about 11/2 cups of stock per cup of rice.
  • Allow the mixture to boil.
  • Once there is very little water left, or no visible stock on the surface of the mixture, sprinkle on the chopped mint and coriander.
  • Cover the pot securely with the lid.
  • Seal the edges with aluminium foil to prevent steam from escaping.
  • Turn the heat to low and allow to cook for 45 minutes.