Basmati flavoured with mutton, herbs and spices brings a heady fragrance to the kitchen!
Salt to taste
3 litres (12 cups) water
½ kg basmati rice, soaked in water for 15 minutes
½ cup ghee
½ cup onion, finely sliced
¼ cup cashewnuts
¼ cup raisins
Keep the mutton kurma ready.
Add salt in 12 cups boiling water.
Cook the soaked rice and drain.
Heat ghee and fry onions until golden.
Remove and in the same pan fry the cashewnuts and raisins separately.
Remove and keep aside.
Grease a heavy-bottomed vessel with ghee and arrange rice at the bottom.
Over it arrange pieces of meat from the kurma. Repeat in layers.
Then pour the gravy over and add a final layer of rice.
Cover the rice with a damp cloth and place a lid over it.
Bake in a warm oven at 3250 F for half an hour.
Serve hot, garnished with fried onions, cashewnuts and raisins.