- Oil : 1 cup
- Mutton : 750 gm
- National Ginger & Garlic Paste : 1 tablespoon each
- National Achar Gosht Masala : 1 packet
- National Garlic Pickle : 2 tablespoons (optional)
- Crushed Chili : 1 teaspoon
- Yogurt : 1 cup
- Tomato (chopped) : 3 medium
- Lemon Juice : 2 tablespoons
- Green Chili : 8-10 (large)
- National Basmati Rice : 3 cups
- National Iodized Salt : 3 tablespoons
- Water : 3 liters, for boiling rice
- Lemon (sliced) : 2 – 3 medium
Heat the oil and cook the mutton on a high heat until brown. Turn the heat low and add National Ginger Paste, National Garlic Paste, National Achar Masala (reserve 1 tbsp), National Garlic Pickle, crushed chili, and yogurt; do bhunai.
Now add tomato and 1 cup of water; allow it to cook on low heat with the lid on till the meat is tender. Add more water if required. You should have 1 1/2 cups of gravy left.
Meanwhile slit the green chilies. Combine the reserved 1 tbsp of National Achar Masala with lemon juice and stuff the slit chilies.
Wash and soak 3 cups of National Basmati Rice in water for 15 mins. In a large pan bring 3 liters of water to a rapid boil; add 3 tbsp National Iodized Salt and 2-3 lemons (sliced). Add the drained rice and boil till rice reaches do kanni stage. Drain and use.
Place the stuffed green chilies on top of the achari meat gravy; top with the do kanni rice, cover the lid and put it on a dum.
Mix gently and serve on a platter.