Ingredients:
- Mutton - 500 gms
- Basmati Rice - 2 & 1/2 cups
- Onion julienne - 1 medium
- Tomatoes - 2 medium
- Cloves - 2
- Cinnamon - 2"
- Javatri / Mace - 1
- Bay Leaf - 1
- Cumin Seeds - 1/2 tsp
- Cardamom - 2
- Green Chillies - 2 long
- Red Chili powder - 1 tsp
- Mint leaves - handful
- Coriander leaves - handful
- Salt to taste
- Oil - 2 tbsp
- Ghee - 4 - 6 tsp
- Water - 2 cups
- Shallot Onions - 50 gms
- Onion - 1 small
- Green chili - 1 long
- Ginger - 2 "
- Garlic - 6-7 flakes
- Wash and soak basmati rice for 15 mins
- Ground the ingredients together for the paste, keep it aside.
- Chop onions as julienne. Heat a pressure cooker with oil and 3 tsp of ghee.
- First add all the spices, sauté for a 1 min.
- Once the cumin starts spluttering, add the onion julienne along with slit gr.
- Sauté till the onions start browning.
- Add the ground paste.
- Fry till its done.
- Then add the chopped tomatoes and chili powder, turmeric pwd, and simmer till the tomatoes are soft.
- Then add the salt, mint leaves, coriander leaves, Cover with the lid and cook till its all soft.
- Then add the drained mutton.
- Cook in high while you are stirring it.
- Then add enough water to cover and pressure cook it for 5 whistles or till the meat is done.
- Once the pressure is off, cook till the water content is reduced.
- Then add the rice and sauté well.
- Then add 2 cups of water, remaining ghee, mix well and cover again and pressure cook for 3 whistles.
