Ingredients:
For Mutton Stock:
1/2 kg mutton
1 medium onion, roughly chopped
1″ piece ginger, lightly crushed
1 whole garlic (with skin), washed and cut into two
1 tbsp coriander seeds
2 tsp fennel seeds
1 tsp cumin seeds
2 tsp pepper corns
4 cardamom
1/2 mace
small piece cinnamon
4 cloves
1/2 star anise
1 black cardamom
1/4 tsp shajeera
1 green chilli
1 bay leaf
1 tsp salt
2 cups of water
For Rice:
2 cups basmati rice
3 cups mutton stock
2 onions, thinly sliced
1 tbsp ginger, crushed
1/2 tbsp garlic, crushed
3 green chillies, crushed
1 small tomato, chopped
1/2 cup yogurt
1/4 tsp cumin seeds
1/4 tsp shajeera
small piece cinnamon
3 cardamoms
3 cloves
1 bay leaf
salt to taste
2 tbsp ghee
2 tbsp oil
Preparation:
- Cut the mutton into pieces, clean it and keep it aside.
- Soak basmati rice in water for 30 minutes.
- In a small muslin cloth or white cloth, add coriander seeds, fennel seeds, cumin seeds, cardamoms, mace, cinnamon, cloves, star anise, black cardamom and shajeera and tie it up as a spice bag.
- In a pressure cooker, add cleaned mutton, chopped onion, crushed ginger, spice cloth bag, pepper corns, green chilli, bay leaf and salt and 2 cups of water.
- Cook the mutton on high flame for 1 whistle and then cook on low flame for 7-8 minutes or until cooked well.
- Open the cooker once the pressure is completely released and strain it and separate the meat and the stock.
- Remove the garlic pieces, crushed ginger , bay leaf and the spice cloth bag from the meat and keep it aside.
- Take another pressure cooker/ pan and add ghee and oil and add sliced onions and little salt and fry until golden brown and keep it aside.
- Into the same oil, add 1/4 tsp cumin seeds, 1/4 tsp shajeera, small piece cinnamon, 3 cardamoms, 3 cloves, 1 bay leaf, crushed green chillies, garlic and ginger and saute well till raw smell goes.
- Add chopped tomato and saute well. Add yogurt into this and mix well.
- Then add cooked mutton and mix well till the yogurt mix is well coated with the mutton.
- When the gravy has almost dried up, add fried onions into this (reserve some for garnish) and mix well till the gravy has completely dried up and the oil separates.
- Now add 3 cups of mutton stock ( if there is not enough stock, adjust with water ) and let it boil. Adjust the salt.
- Add drained rice and mix. Once it starts to boil, cook covered for 1 whistle at high flame.
- Once the pressure is completely released, open the cooker and transfer the rice to a serving plate..
- Garnish with reserved fried onions and serve…
Recipe Source: Mahimas Cooking Class (YouTube)