Take cleaned and drained 350 gm of Mutton, cut into big pieces in a mixing bowl. Add 1/2 cup of Fried Onions, a bunch of chopped Mint Leaves and a bunch of chopped Coriander Leaves, 1/2 tsp of Turmeric Powder, 1 Bay Leaf, a tbsp of Ginger Garlic Paste, Salt as needed, a tsp of Coriander Powder, a tsp of Cumin Powder, a tsp of Garam Masala, 4 Cardamoms, 5 Cloves, an inch of Cinnamon, 3 tbsp of Oil, 3 tbsp of Ghee and massage the masalas into the mutton pieces for 10 minutes. Add a tbsp of Red Chilli Powder, 2 tbsp of Raw Papaya Paste / 2 tbsp of Lemon Juice, a tsp of Shahjeera, 300 gms of Yogurt and massage the mutton pieces well for 5 minutes. Cover the bowl and marinate in refrigerator for atleast 4 hours or more.
Soak 1 3/4 cup of Basmati rice for 30 minutes and keep aside.
Add the mutton and the masalas to a pressure cooker and cook for 5-6 whistles on low-medium heat. Add the cooked mutton to a heavy bottomed pan and keep aside.
Heat 2 litres of Water in a saucepan and add a tsp of Ginger Garlic Paste, 5-6 Cloves, 4-5 Cardamoms, an inch of Cinnamon, 2 Bay leaves, a tsp of Shahjeera, a tbsp of Salt, 2 Star Anise, 5-6 Slit Green Chillies. Bring the water to boil on high heat. Add the soaked rice and cook until rice is cooked 60%. Add a layer of this rice to the heavy bottomed mutton pan. After 3 minutes, scoop out another round of rice to layer it over. After another 3 minutes, scoop out the rest and layer it on the mutton. Sprinkle 1/4 cup of the water used to cook the rice to the top layer. Sprinkle 1/2 tsp of Garam Masala, 2 tbsp of Fried Onion, 1/4 cup of Ghee, 2 tbsp of Milk soaked with Saffron over the top layer and spread 3 Hand napkins and cover the pan to create dum.
Cook for 10 minutes and let it rest for another 15 minutes before serving.
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