Page 46 - UpperCrust e-Magazine Third Quarter 2024

COVER STORY | AMRITA RAICHAND

Jungli Maas

Ingredients
• 2 kg mutton (equal amount on the bone & boneless),
thoroughly washed
• 750 g ghee
• 100 g garlic cloves, peeled and chopped roughly
• 200 g whole Kashmiri chillies, deseeded
• salt to taste
• juice of 1 lime

Method
Heat ghee in a thick-bottomed pan over
medium flame, add garlic & fry till the raw smell
disappears.
Now, add the mutton pieces to the pan and roast them
until they are browned on all sides.
Then add salt, followed by the Kashmiri chillies. Give it a toss.
Now bring the flame down to the lowest, cover the pan and let
it simmer until the mutton is tender and cooked through. Keep
stirring occasionally. This will take about 2-3 hours.
Once the mutton is cooked, the chillies all broken apart, squeeze
in some lemon juice to open up all the flavours.
Serve hot.

Saffron Rice

Ingredients
• 2 cups Basmati rice, washed & soaked for 30 minutes
• a pot full of water to boil the rice • salt (lots, to make
the water salty) • 2 tbsp ghee, • 10-12 cashews • 1 tsp
cumin seeds • 1 cinnamon stick • 4-5 cloves • 4-5 green
cardamom pods • 1 big onion, sliced • 2 tsp sugar
• 12-15 strands saffron, soaked in 2 tbsp warm milk

Method
Fill a large pot with water, add a
generous amount of salt and bring the
water to a rolling boil.
Then add the soaked and drained rice to it
& cook till it’s about 90% done. Drain the Follow this with the cinnamon stick, Pour the saffron milk, cover the pan with
rice and keep aside. cardamom pods & cloves. Sauté for a few its lid & let the rice get infused with all the
Now, heat ghee in a thick-bottomed pan seconds till fragrant. flavours for 2-3 minutes on low flame.
over medium heat. Add cashews and toast Then add the sliced onions along with Remove the lid, add the toasted cashews,
them till golden brown. Remove on a plate sugar & sauté till golden brown. Remove give it a toss and transfer onto a serving
and keep aside. some to use as garnish. platter.
Then in the same pan, add cumin seeds Toss the boiled rice in, along with a pinch Garnish with browned onions and
and let them splutter. of salt & gently give it a toss. serve hot.

44 | UPPERCRUST | JUL-SEP 2024