Estimated Nutrition (whole recipe, rough)
Counts 14 of 20 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Mutton | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Saffron | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 kg Mutton
- 250 gms Rice parboiled
- 311/2 tblsp Lemon Juice
- 10 blanched Almonds (Badam)
- 1/2 tblsp Mint Leaves (Pudina Leaves)
- 1 cups Butter
- 1 handfuls chopped Coriander Leaves (Dhania Patta)
- 1/2 tblsp Cumin Seed (Jeera)
- 2 large sliced Onion (Kanda Pyaaz)
- 2 Brown Cardamom (Elaichi Moti)
- 1 tblsp Oil
- 4 pods Garlic (Lasun)
- 2 Cloves (Lavang)
- 1 " long piece Ginger (Adrak)
- 1/2 tblsp Saffron (Kesar)
- 1/2 tblsp Green Chilly (Hari Mirch) chopped
- 1/2 tblsp Red Chili Powder (Lal Mirchi)
- 1/2 " Cinnamon (Tuj/Dalchini)
- 1/2 kg Curd (Dahi)
- 125 gms Milk
- 3 cups Water
Directions
First wash and soak rice.
Then fry sliced onions to a golden brown color.
Soak saffron in water.
Now grind ginger, red chillies, garlic and almonds and fry these in butter.
Add it to the mutton and salt and stir for 5 minutes.
Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.
Boil rice with salt in another pan.
Put curd into a piece of muslin cloth and let the water drain away.
Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.
Strain the saffron water and add lemon juice.
Add all this to mutton.
Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.
Now pour milk and some butter and cover the vessel.
Seal the edges of the pan with flour paste.
Place the can on flame for one hour.
Serve it very hot with some curry.
Category:Indian Recipes
Category:Mughlai
Category:Mughlai Non-Vegetarian