Mutanjan

Mutanjan
Ingredients

Rice 1 ½ cup
Mutton ½ kg
Garlic 10 cloves
Ginger 2 inch piece
Oil ¼ cup
Onion, thinly sliced 1
Black peppercorns 4
Cinnamon 2 sticks
Bay leaves 4
Green cardamoms 9
Black cardamoms 4
Nutmeg, powder ¼ tsp
Mace 1 blade
Yogurt, whisked 2 tbsp
Salt to taste
Sugar 1 ½ cup
Lemon juice 2 tbsp
Kewra water 2 tbsp
Rose water 2 tbsp
Cloves 4
Saffron a few strands

Method

Grind half the ginger with five cloves of garlic to a paste. 

Chop the remaining ginger and garlic finely. 

Heat oil in a pan and sauté onion till golden brown in colour. 

Add black peppercorns, cinnamon, two bay leaves, five green cardamoms, two black cardamoms, chopped ginger and garlic, nutmeg and mace and continue to sauté. 

Add mutton pieces, whisked yogurt, ginger-garlic paste, salt and sauté till oil separates and mutton turns to a golden brown colour. 

Add water and cook the mutton, cook further till all the water evaporates. 

Remove the mutton pieces and set aside. 

In a separate pan place sugar and half a cup of water and heat, stirring continuously, till sugar dissolves and the sugar syrup is of a thin consistency. 

Add lemon juice, one tablespoon of kewra water and rose water. 

Cover and remove from heat. 

Dissolve saffron in remaining kewra water and rose water. 

For the rice tie remaining bay leaves, black cardamoms, green cardamoms, cinnamon, and the cloves in a muslin cloth.
Heat water and add rice and this muslin pouch. 

Cook till rice is half done. 

Drain and remove the muslin pouch. 

Add cooked mutton to the half cooked rice and pour in the sugar syrup, stirring gently to mix the ingredients. 

Sprinkle the saffron dissolved in the kewra water and rose water. 

Cover and put on simmer for thirty minutes. 

Serve hot.