Ingredients:
- Chinighura rice 750 gm
- Mutton 500 gm
- Big size potato 500 gm
- Soybean oil
- Water
- Liquid milk 2 cups
- Yogurt ½ cup
- Fried onion 3 cups
- Papaya paste ½ cup
Spices:
- Poppyseed paste
- Almond paste
- Ginger paste
- Garlic paste
- Mace paste
- Salt
- Red chilli powder
- Fried cumin powder
- Mixed spices
- Caraway seeds and celeb
- Black pepper
- Orange food color
- Saffron
- Cardamom
- Cinnamon
- Bay leaf
Method:
First of all, clean the rice properly and keep it on a mesh to pour all water from the rice. On another side, add a pinch of saffron in 2 cups of milk. Then take a large saucepan and the big slices of potato deep fried in oil until potatoes are well cooked. And take up the potatoes in boul. Then in the same saucepan, take the mutton and add ½ teaspoon salt, 2 tab spoon papaya paste, ½ cup yoghurt, ½ cup poppy seed paste, ½ cup almond paste, 3 tab spoon ginger paste, 1 tab spoon garlic paste, ½ teaspoon mace paste, 1 tab spoon red chilli powder, cumin paste, mixed hot masala, kabab chini, shahi cumin, 1 cup fried onion, ½ tab spoon black pepper, ¾ cup soybean oil, 1 tab spoon caraway onto the mutton meat and mixed them all very correctly.
On the other hand, to boil the rice take a saucepan with water and keep it on the stove until the water is boiling. After boiling the water, give the rice, some shahi cumin, 7/8 piece cardamom, 6/7 piece cinnamons, 3-4 bay leaves, salt and 1 tab spoon of soybean oil into the saucepan. Keep the saucepan for 10-12 mins and take up the rice and pour the water into a mesh.
After that, keep a layer of ½ cup fried onion, and 1 teaspoon sugar on the marinated meat; after that, half of the boiled rice hold onto the meat, then pour the saffron milk onto the rice and then a second layer of 2 tab spoon raisin, 5/6 pieces prunes, some almonds give around the saucepan. On this layer again, provide the rest boiled rice onto them. And the rest saffron milk, caraway, rose water and fried onion pour onto them. Now hooked the coverage of the pan with flour paste so that the rice cooks well.
And keep the saucepan on a stove on high heat for 10 minutes. Then low the heat and keep it for 40 minutes. After whole 50 minutes, the kacchi is perfectly cooked; stir them thoroughly. And the Kacchi will be served to eat.
