To cook mutton
|
|
|
Mutton |
1
kg |
|
Chopped
onions |
1tbs |
|
Chopped
ginger |
1
tbs |
|
Garam
Masala |
1
tsp |
|
Chopped
green chillies |
1
tsp |
|
Saunf
(Perum Jeerakam) |
½
tsp |
|
Pepper
corn |
9 |
|
Salt
to taste |
|
|
|
|
|
Basmati
rice |
2
cups |
|
Water |
8
cups |
|
Onions
sliced and browned |
1
cup |
|
Tomatoes
chopped |
½
cup |
|
Ginger |
1
tbs (cut into long strips) |
|
Green
chillies |
1tbs |
|
Ghee |
2
tbs |
|
Curd |
½
cup |
|
Red
chilli powder |
1
tsp |
|
Fresh
Coriander leaves |
2
tbs |
|
Salt
to taste |
|
Add saunf, ginger, garam
masala, pepper corn salt, green chillies to
the mutton and cook till it is ¾ cooked .
Soak rice for 30 minutes
and wash it well. Boil in plenty of water till half done. Drain the rice.
Heat ghee in a pan, add sliced onions and brown
them by stirring continuously . Add ginger, green chillies, red
chilli powder and cook for up to a minute. Add chopped tomatoes and cook
till the oil separates. Add mutton and curd and mix gently for two
minutes. Add drained rice and four cups of water.
Bring to boil and cook till most of the water has been absorbed.
Reduce the fire, cover the
rice with a neat cloth or an aluminum foil, cover the cooking pot with
tight fitting lid and leave it on slow fire for 15 minutes.
Remove from the fire and
let it stand for 15 minutes. Remove the lid and the foil and serve hot
garnished with browned onions and fresh coriander leaves.
