• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Description

Chef Zul is the Malay sous chef at the Makan Kitchen, DoubleTree by Hilton Kuala Lumpur.

Recipe Ingredient

  • 50ml ghee
  • 50ml cooking oil
  • 300g mutton
  • 1kg Basmathi rice, soaked and drained
  • 10g cumin
  • 5 bay leaves
  • 5g star anise
  • 5g green cardamom
  • 5 black cardamom
  • 5g cinnamon
  • 200g onion
  • 5g green chilli
  • 10g tomato
  • 15g ground garlic
  • 10g ground ginger
  • 15g chilli powder
  • 10g turmeric powder
  • 5g garam masala
  • 100g ground mint leaves
  • 2l water
  • 10g fried shallots
  • Sugar and salt


  1. Heat the cooking oil and ghee in a large pot.
  2. Add all the spices (cumin, star anise, cardamom and cinnamon) and bay leaves.
  3. Sauté all the ingredients and add the ground onion, chilli, garlic and ginger. Stir until well-mixed.
  4. Add turmeric and chilli powder. Stir for a few minutes.
  5. Add tomato, mint leaves and mutton, then cook for 10 minutes. Next, add garam masala, sugar and salt to your preferred taste.
  6. Add the Basmathi rice and water. The water must be of the same level as the rice.
  7. Cover the pot with aluminium foil and cook for 10 minutes.
  8. Reduce to a slow medium heat and cook for another 5 minutes.
  9. Once cooked, garnish with fried shallots before serving.

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