Khitchdi pulao

Ingredients	For 4	For 100
Mutton	500gms	12.5kg
Green chillies	5gms	115gms
Ginger	a small piece	55gms
Red chillies	1	10gms
Coriander leaves	½ bunch (45gms)	5bunches (450 gms)
Cardamom, cinnamon	2gms	30gms
Nutmeg	a pinch	3gms
Onions	115gms	2.8kg
Fat	100gms	2.5kg
Rice	500gms	11kg
Split green gram	115gms	2.8kg
Turmeric	¼ tsp	15gms
Lettuce	10gms	225gms (4 bunches)
Cucumber	55gms	1.35kg
Brinjals	115gms	2.8kg
Ladies – fingers	55gms	1.35kg
Potatoes	115gms	2.8kg
Coconut	½	10 – 12
Saffron	a pinch	10gms
Lime	1	10 – 12
Salt	to taste	80 – 100gms

Clean and cut mutton into 2.5 cm (1”) pieces. Grind together ginger, garlic, red chillies, half the green chillies and coriander leaves. Slit remaining green chillies. Slice onions. Heat the fat. Fry sliced onions and then the ground spices. Add split green chillies, crushed cinnamon, cardamom and nutmeg. Add meat, fry well. Add enough tepid water to cook meat dry. Add salt. Cook till meat is tender. Parboil the rice. Boil gram with turmeric separately. Clean and cut vegetable and fry in remaining fat. Extract coconut milk. Soak saffron in lime juice. In a large pan put in rice, gram, meat and vegetables in layers. Add more salt if necessary. Pour coconut milk over. Sprinkle over the saffron. Finish off in the oven or as for pulao till rice is cooked.