Mutanjan By Vaibhav Mahajan


A rice preparation spiced with an assortment of spices and topped with creamy boneless mutton, this dish is perfect for celebratory meals.
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Cooking Time

40-45 min

Meal Type


Preparation Time

10 min




  • For Rice
  • 2 cup soaked rice
  • 7 to 8 pepper corns
  • 1 cinnamon stick
  • 2 bay leaves
  • 5 to 6 green cardamom
  • 1 tsp saffron water
  • Few drops of lemon juice
  • Saffron water for drizzling
  • For Mutton
  • 2 tbsp ghee
  • 7 to 8 pepper corns
  • 4 to 5 cloves
  • 1 bay leaf
  • 1 cinnamon stick
  • 4 to 5 green cardamom
  • 1 finely sliced onion
  • 250 gm boneless mutton
  • 1 cup hung yogurt
  • For Sugar Syrup Mixture
  • 4 tbsp sugar syrup
  • 1 tsp rose water
  • 1 tsp kewra water
  • For Garnish
  • Saffron water


  1. 1

    Wash drain, and soak rice. Set aside. In a pan, boil water and add cloves, peppercorns, cinnamon stick, green cardamoms, and bay leaves. Add soaked rice. Cook the rice till half done. In another pan, boil sugar syrup. Add a little rose water and kewra water. Heat ghee in a heavy bottomed pan, add peppercorns, cinnamon stick, and green cardamoms. Sauté? for a min. Add the sliced onion and cook until golden brown in colour, add the mutton pieces sauté? well for 4 to 5 min. Add hung curd and mix well. Cook covered till mutton is just cooked and until ghee separates. Add the half cooked rice to the cooked mutton and add the sugar syrup, stirring gently to mix the ingredients. Remove from heat and add saffron water to the rice for fragrance. Add a few drops of lemon juice and mix well. Serve hot and drizzle some saffron water.

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