Put the mutton pieces in the pressure cooker, add 1 tbsp whole garam masala, red chilli powder, ginger-garlic paste, curd, salt to taste and cook without water till mutton is almost done.
Soak the rice for about 1 to 2 hours. Cook the rice in salted boiling water along with the remaining whole garam masala till it is almost cooked. Strain and keep the rice aside.
Soak the saffron in warm milk.
Arrange half of the rice in a big saucepan, put one layer of mutton masala and sprinkle with fried onions, green chillies, lemon juice and saffron dissolved in warm milk.
Now arrange another layer of boiled rice and sprinkle with fried onions, green chillies, lemon juice and saffron dissolved in warm milk.
Cover with aluminium foil and cook in pre-heated oven for 15-20 mins. You can also cook on gas on very low heat.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.