Kashmiri Mixed Rice

For the rice:::::::::::

5 cups or 1kg basmati rice,soaked in water for 1/2 hr
200ml or 1 cup evaporated milk
7 cup water
100g ghee
1 cinnamon stick
3 cardomom seeds
3 star anise
1 pandan leaf
1/2 onion(sliced)
1/2 tbsp ginger paste
1/2 tbsp garlic paste
1 stalk lemon grass(pounded)
1 pandan leaf
salt to taste

for the mutton::::::::::::::

3/4 kg mutton,cut into small pieces
100gm chick peas,soak for 15 mints
6tbsp cooking oil
1 cinnamon stick
100 gm yoghurt
1/2 tbsp garlic paste
1/2 tbsp ginger paste
1 tbsp coriander powder
1/2 tbsp fennel powder
1/2 tbsp cumin powder
1/4 white pepper powder
2 big onions(sliced)
300 ml water

for garnish:::::::::::

50g fried cashew nuts
50g fried onions
coriander and spear mint leaves(optional)

Directions

1.Heat ghee in rice cooker and saute cinnamon,onion,garlic,ginger,pandan leaf and lemon grass until onion is golden brown.
2.Add water,evaporated milk and brong to boil then add rice,salt to taste and cook for 20 minutes.Set aside.
3.Heat oil in a pan and saute cinnamon and onions for 2 mints.
4.Add water,mutton,salt,garlic and ginger and cook meat halfway.
5.Add coriander,cumin,fennel,white pepper,yoghurt and cheick peas adn cook until meat and chick peas are thoroughly cooked.
6.Mix mutton gravy into rice cooker and stir well.
7.Heat for another 5 minutes.
Sprinkle with garnish and serve.

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