Ingredients
- Mutton 1 kg
- Rice 4 cups (soaked)
- Onions 3 (sliced)
- Green chili 4 - 6 (roughly chopped)
- Yogurt ½ cup
- Ginger garlic paste 1 tbsp
- Green cardamom 3 - 4
- Black cumin 1 tsp
- Cinnamon stick 2 (1 inch)
- Cloves 4 - 5
- Whole pepper corn 7 - 8
- Oil 1 cup
- Salt to taste
- For Stock:
- Onion 2
- Garlic 2 bulb
- Ginger 1 piece
- Black cardamom 2 (whole)
- White cumin 1 tbsp
- Fennel seeds 1 tbsp
- Coriander seeds 2 tbsp
- Salt as required
Cooking Method:
- In a large skillet add mutton, 7 glasses water, salt, whole onions , garlic and ginger.
- Take a muslin cloth, put fennel seeds, whole coriander seeds, black cardamom and white cumin.
- Tie a tight knot and place into the skillet.
- Now cook this stock for approx forty five minutes, till meat tenders, separate meat from stock.
- Heat oil in another skillet.
- Add sliced onions and fry till they turn golden brown.
- Now add whipped yogurt to the onions in the skillet along with ginger garlic paste, green cardamoms, black cumin, pepper corn, cloves and green chilies.
- Stir fry the gravy for few minutes, then add mutton and cook till oil forms a layer over the gravy.
- Add the stock and heat until the mixture starts to boil.
- Drain the water from the soaked rice and add the rice to the skillet.
- Add salt and cook on a medium heat, till water dries.
- Cover and steam for 10 minutes.
- Serve in a dish with mint raita.
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