1 1/2 kg mutton I kg basmati rice 8 medium size onions 2 cups curds 2 cups oil Ginger garlic paste 5 table

spoons saffron soaked in 1 cup of milk Mint leaves 1 big bunch corriander leaves 1 big bunch garam masala powder 1 table spoon orange colur mixed with milk 1/2 coconut paste First marinate the mutton with salt and curds for 4 hours.Then for the mutton k orma u have 2 fry half of the onions which should be thinly sliced i.e 4 onio ns for the gravy and 4 onions thinly sliced and brown should be kept aside for the final layering. Brown the onions and then put gingergarlic paste garam masal a and fry properly then put the mutton , coonut paste and curds and pressure c ook it and make it completely dry so that the oil should come on the top. then soak the rice for half an hour and then cook it on high flame and take it out w hen it is semi cooked. Then u have to do the layering for the dum. That is in the big vessel put a layer of rice thinly sliced brown onion the cor iander and mint leaves the korma and few drops of colour, this is one layer the n again put the layer of rice andthe rest of the things finally put the the cup of milk on top which is soaked in saffron and cover it with rice again on top. seal the vessel with atta and then cook it in high flame for 5 minutes ans then 45 minutes in slow flame. to open the lid ofthe vessel for atleast 20 minutes af ter cooking its the same for chicken but in chicken u have to marinate the chicken in salt and deep fry it first and the procrdure is same except that u have to add 3 toma toes and 3 tablespoon of dhania powder ij thge korma rest everthing is the same try it!