1: mutton 1/2 kg
2: water 4 glass
3: ginger & garlic paste 1tbsp
4: salt 1tsp
5: green chilli 9
1: chicken 1 kg
2: rice 750g (boiled with 3tbsp salt)
3: mix vegetable 2 cups (i used frozen & then boiled)
4: chips 2 cups (fried)
5: onions 2 large (finely chopped)
6: thick greek yogurt 1 & 1/2 cup
7: fried onions 1/2 cup
8: cashew nuts 15 (fried)
9: dry fenugreek leaves 3 tbsp
10: green chilli 10 (grinned)
11: ginger & garlic paste 1 tbsp
12: eggs 3 (boiled & sliced)
13: red chilli powder 1 tsp
14: turmeric 1/2 tsp
15: garam masala powder 1 tsp
16: salt 1 & 1/2 tsp
17: kewra water 3 tbsp
18: yellow food colour 1/2 tsp
19: oil 1 cup
1: in a pan add mutton, water, ginger & garlic paste, salt, green chilli and cook till the meat is tender, keep aside.
2: heat oil add onions, ginger & garlic paste and fry till golden on high flame.
3: now add dry fenugreek, garam masala powder, salt, red chilli powder, turmeric, green chilli paste, yogurt, mix and cook till the oil comes on the surface, on high flame.
4: then add the chicken and wait for it to get white on high flame.
5: add the cooked mutton with the remaining stock( if you do not have the meat stock then add water 1 cup), mix wait f or a boil on high flame, then cover and cook on low to medium flame till the oil comes on surface and chicken is cooked.
6: now add the boiled veg mix well.
7: in a large pan add the boiled rice, chicken curry mixture, chips, boiled eggs, remaining rice, mixture of kewra water and food colour, fried cashew nuts, fried onions, cover the lid with a tea towel and place on the pan, simmer for 10 minutes on high flame and 5 minutes on low flame.
8: serve hot and enjoy.
BY Faiza Zarif