Ingredients

  • Mutton -1 kg
  • Mutton stock – 8 cups
  • Salt – to taste
  • Garlic & Ginger Paste – 2 tbsps
  • Coriander seeds – 1 tbsp
  • Cumin – 1/2 tbsp
  • Cardamom – 4
  • Aniseed – 1/2 tbsp
  • Whole Black Pepper – 1 tbsp
  • Black cumin 1 tsp
  • Basmati Rice – 1 kg
  • Onion – 3 (sliced)
  • Yoghurt – 2 tbsps
  • Green Chilli – 4
  • Ghee – 1/4 cup

Method

Combine coriander seeds, aniseed, black cumin, whole black pepper and cumin and tie in a muslin cloth. Pour 10 cups of water into a vessel and add to it ginger&garlic paste, salt, mutton and the muslin cloth bag and bring to boil. Let simmer and cook until mutton is tender. Sieve the mixture and separate the meat. Heat oil in a heavy bottom deep pan. Fry onions till golden brown and remove half of it and place on a paper towel. Add yoghurt, cardamom and green chilli to the remaining onion in the pan and saute for a few minutes. Add the mutton and fry for about 5 mins. Add the stock and cover and cook. when it comes to boil add the rice and salt. Gently stir to mix all the ingredients. Cover with a tightly fitting lid and cook on low heat for 10 to  or till the rice is tender but yet firm. Finally garnish with fried onion and serve hot.

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