Ingredients

The following ingredients have 4 Servings
  • Ingredients
  • 1 kg rice (basmati or surdas)
  • 1 kg mutton (cut into small pieces and cleaned)
  • 300 ml oil
  • 100 gm fresh garlic paste
  • 100 gm fresh ginger paste
  • 3 tbsp. chilli powder
  • 6-7 cloves
  • 2 1 ”stick cinnamon
  • 4-5 cardamom
  • 5 onion (sliced)
  • 4 to mato (chopped)
  • 1 cup yogurt
  • Bunch of mint and coriander leaves
  • 2 lemon (juiced)
  • Salt to taste

Instruction

  • Heat oil in a heavy-bottomed vessel at medium heat. Sprinkle 2 tbsp. yogurt. Add to it clove, cinnamon and cardamom. Sauté the garlic paste first and then the ginger paste.
  • Now add the mutton and salt to the other ingredients in the vessel.
  • Add the onion and the tomato. Everything is stirred together for just about a minute. Mix in the red chili powder
  • Add yoghurt and mix well. Add coriander and mint leaves and 1 cup hot water. Cover and cook for 45 minutes or until mutton is completely done and oil separates on top. Set aside 1 cup of gravy in a bowl.
  • While your gravy gets cooked get your rice ready.
  • Boil sufficient water in a large vessel to cook the rice. Add salt and a tbsp of oil to the water. The oil helps to keep the rice seperate. Add rice to the boiling water.
  • Cook rice to 70% (This step is absolute crucial. Do not leave the kitchen at this point. If you don’t know how to identify the cooking of the rice. See notes below).
  • Spread rice on top of the mutton curry. Add 1 cup gravy (that had been set aside) and mix the rice gently. Spread a tbsp of ghee on top of the rice. Cover with foil and close the lid. The foil does not let the steam escape.
  • Place on a tawa and cook for 15-20 minutes. Mix the rice and gravy gently before serving. Serve hot with Raita or bagare baingan