Mutton Kabsa

Ingredients:

1 kg mutton, cut into pieces

3 cups sella basmati rice / long grain basmati rice

1 onion, sliced

2 tomatoes, chopped

1 tbsp tomato paste

1/4 cup capsicum, chopped

4 green chillies

1 tsp cumin powder

1 tbsp coriander powder

1 tbsp paprika powder

1/2 tsp turmeric powder

1/2 tsp pepper powder

1/2 tsp ginger powder

5 garlic cloves, finely chopped

3 pieces cinnamon

7-8 cardamoms

7-8 cloves

2 bay leaves

2 dry lemons

salt to taste

3 tbsp oil

Preparation:

1. Wash and soak the rice in water for 30 minutes.
2. Heat oil in a pressure cooker and add cinnamon, cloves, cardamoms, bay leaves, dry lemons and garlic and saute for 2-3 minutes.
3. Add sliced onion and saute well until the onion softens.
4. Add cleaned mutton pieces and mix well until the colour of mutton changes.
5. Add chopped tomatoes, tomato paste, cumin powder, coriander powder, paprika powder, turmeric powder, pepper powder, ginger powder and salt and mix well.
6. Then add 4 cups of water and cook covered on medium-high flame for 3 whistles and then reduce the flame to low and cook for 15 minutes.
7. Once the pressure releases, open the cooker and transfer the cooked mutton to a big pan.
8. Measure the mutton stock / gravy and pour 4 1/2 cup of stock ( add water to adjust if required) to the pan.
9. Add chopped capsicum into this and allow to boil. Adjust the salt.
10. Then add the drained rice and green chillies and mix well and cook covered on low flame till the water is absorbed by the rice and is cooked well.
11. Remove from flame and serve hot with raita and pickle...