Recipe for Layered Rice With Spicy Mughal Mutton

A large number of north Indians loves Non-vegetarian food as it is loaded with numerous spices and flavours. There is a lot of variety in non-vegetarian food. In the southern part of India, most non-veg dishes are cooked in coconut oil which is beneficial for health. The combination of rice and non-vegetarian dishes is very delicious.

 Let’s make layered rice with spicy Mughal mutton:

Serves: 6


  • 3/4 Kg Mutton Leg Pieces 
  • 1 cup Vegetable Oil
  • 1/4 Kg Peeled Potatoes 
  • 3 Large Sliced Onions
  • 1 ½ Teaspoons salt

For Marinade:

  • 20gms Ginger
  • 16 Flakes Garlic
  • 6 Green Chillies
  • 1 Chopped Tomato 
  • 6 Dry Plums
  • 6 Almonds
  • 1 Tablespoon Salt
  • 1 ½ Tablespoons Red Chilli powder
  • Two tablespoons coriander leaves
  • Two tablespoons mint leaves
  • Two tablespoons garam masala
  • One tablespoon cumin powder
  • 1 cup curd
  • Large pinch saffron dissolved in 1 tablespoon hot water

For Rice:

  • 6 cups + 5 tablespoons water
  • One tablespoon salt
  • 2 ½ cups basmati rice
  • 1/2 cup + 1 tablespoon ghee
  • 1/2 cup Milk
  • 2 Green Cardamoms
  • 1/4 teaspoon caraway seeds

Grind together ginger, garlic and chillies into a paste. 


  1. Rub the ground paste into the meat. Add all the ingredients Marinade. Mix well and keep aside for four hours or overnight in the refrigerator.
  2. In a large frying pan, heat oil for about five minutes lightly fries the potatoes. Remove and add potatoes to the marinated meat and mix well.
  3. Divide the onions into two batches. In the remaining oil in the pan, fry each batch with 3/4 teaspoon salt till onions get golden brown and crispy.
  4.  Remove the onions in a strainer to drain off excess oil. Crumple the fried onions and mix with marinated meat.
  5. For the layered rice, pour 6 cups of water into the cooker. Bring to a boil on high heat. Add salt and rice and stir once. 
  6. Close cooker. Bring to full pressure on high heat. Remove the cooker immediately from heat. Reduce pressure by placing it in a basin of cold water for about 2 minutes.
  7. Open the cooker and transfer the rice to a colander, and drain. 
  8. Heat 7 tablespoons of ghee in the cooker for about two minutes. Add meat along with the marinade and mix well; now add the remaining five tablespoons of water.
  9. Remove the cooker from heat. Tilt it and shift meat to one side of it. Add rice to the other side. Sprinkle milk on rice.
  10. In a pan, heat the remaining ghee for about one minute. Remove the pan from heat. Now add cardamoms and caraway seeds to hot ghee and pour evenly over rice.
  11. Close the cooker. Bring to full pressure on high heat. Reduce heat and cook for 20 minutes.
  12.  Remove the cooker from heat and allow it to cool naturally.
  13.  Open the cooker, Transfer rice into a serving dish and top it with the spicy mutton.
  14. Serve hot with onion salad, Mint Chutney or curd.