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).
