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By : Harilala RadhaKrishnan
Oil- ⅓ cup
Onion, chopped- 2 cups
Grated ginger- ½ tsp
Mutton , bone-in pieces- 1 Kg pieces (use large pieces)
Ground pepper- ½ tbsp
Ground cardamom- ½ tbsp
Ground cinnamon- ½ tsp
Ground cloves- ¼ tsp
Tomato paste- 1 tbsp
Tomato, chopped- 1
Long grain rice - 1Kg soaked in water for 45 minutes
Shredded carrot- 1 cup
Salt- to taste

For topping Kabsa

Cashews ⅓ cup
Raisins- ⅓ cup


Place a large wide non-stick cooking pan over medium heat, add oil.
Add onions and grated ginger, cook till onions turn brown.
Add mutton pieces and saute for a few minutes.

To the mutton add: ground pepper, ground cardamom, ground cinnamon, ground cloves, tomato paste, chopped tomatoes and salt.
Combine well and cook for a few minutes till the oil rises on top.
Now, add 3½ cups water and cook the mutton covered for 20 to 30 minutes.
After the mutton has cooked, remove the mutton from the pan and place it to a baking pan and broil at high for 5 minutes or till the mutton turns brown. Be careful not to burn the mutton while broiling.
Taste and add more salt to the mutton stock.
To the remaining stock in the pan, add the soaked rice and shredded carrot.
Cover the pan tightly with its lid and cook till the rice has cooked well, about 20 to 25 minutes.
If the liquid dries out and you need to cook the rice more, add more water accordingly and cook the rice.
While the rice is cooking, heat a frying pan over medium heat, add 2 tbsp oil and add cashew to it, fry till it turns light golden brown, Keep aside in a paper towel.
In the same oil, add the raisins and fry till it's puffed up, keep aside in a paper towel.

While serving:

On a large platter, serve the rice first, top the rice with chicken and then sprinkle with fried cashew and raisins.

Also you can try this recipe with beef chicken as well but the meat cooking time will be different

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