For Mutton Rice:

I kg mutton, cut into large cubes

1/2 kg rice, soak in water for at least 2 hours

1/2 kg onions, finely sliced

1/2 kg potatoes, cut into halves or quarters

1/2 kg curd

1/4 kg tomatoes, chopped into small pieces or pureed

Grind Together:

1 1/2 inch piece of ginger

8-10 cloves garlic

6-8 large green chillies

1/2 cup blanched almonds , finely – optional

1/2 tsp saffron, roast and soak in a tsp of lemon juice

1 lb ghee or oil

1/2 pkt Shan Biryani masala

1 bunch coriander leaves , finely chopped

Salt to taste


  • Wash the meat and apply the ginger garlic paste and tomatoes.
  • Fry the onions light brown and add the Shan masala, frying for 2 minutes.
  • Add meat, potatoes, green chillies, corlander, curd and mix well.
  • Add half the quantity of saffron and allow the marinated meat to rest for 2 hours or overnight.
  • Cook the meat on a slow fire till tender then add the sliced almonds.
  • Boil the rice with salt, till parboiled.
  • Drain off the water.
  • Divide the meat into 2 portions.
  • Use an ovenproof dish, not too deep.
  • Spread half the meat, then half the rice and add 2 spoons of oil.
  • Repeat the same again.
  • Sprinkle the balance of the saffron and little more oil.
  • Cover and put in a moderate oven, till rice is done.
  • Gosht Pulao is ready to serve.
  • Enjoy!