Mutton Zafrani (saffron) Pulao and Tomato Raita

Mutton boti – ½ kg

Mutton chest – ½ kg

Onion – 1 sliced thinly

Fennel seeds – 2 tbsp

Oil – 1/3 cup

Salt – to taste

Rice – 3 cup

Ginger chopped – 1 tbsp

Garlic chopped – 1 tbsp

Whole garam masala – 2 tbsp

Saffron – 1 pinch

Take a pan, put oil, heat it up, then put mutton, fry for 10 minutes, then put chopped ginger garlic, onion, and whole masala and fennel seeds, fry well. Then add salt and water, cook on high heat until start boiling, then cook on low heat until mutton is done. Then strain stock, take out mutton, throw all masala. Now in pan put stock and add saffron, cook until start boiling, then add soaked rice and cook when water dries, cover and cook on very low heat on steam for 15 to 20 minutes. Serve with tomato raita .

Yogurt – 250g

Tomato – chopped 1

Onion – 1 chopped

Green chillies – 4 chopped

Salt – to taste

Black pepper – ½ tsp

Lemon juice – 1 tbsp

Garlic clove – 1 chopped

Blend yogurt little bit, then add all above ingredients and mix well. Serve with rice.