Ingredients:
- 1 lb Mutton cut in to big pieces
- 1 cup long grain Basmati Rice
- 1/2 cup Mint Leaves
- 1/2 cup Coriander leaves
- 3 tsp Oil
- 2 tsp Ginger Garlic paste
- 1/2 tsp Turmeric powder
- 1 tsp Fennel Powder
- 1 tsp Lemon juice
- Whole Garam Masala
- 1 tsp Cumin Seeds
- 1 tsp Fennel seeds
- 1 big Onion sliced
- Salt to taste
- 6 Green Chillies
Method
- Wash mutton well and cut in to big pieces. Add ginger garlic paste in to a bowl, turmeric powder, fennel powder, lemon juice, mint leaves, whole garam masala, coriander leaves, mix well, add mutton pieces in to it, mix well, cover and marinate for 3 hours.
- Add marinated mutton in to pressure cooker, then add green chillies, salt to taste, 2 cups water and cook until 4 whistles.
- Once mutton is partially cooked separate mutton from stock.
- Wash and soak rice in enough water for 30 mts.
- Heat up oil in a pan, add cumin seeds, whole spices, fennel seeds, sliced onion and saute till onion gets light golden color.
- Add ginger garlic paste and cook for a minute.
- Add mutton pieces, green chillies, coriander leaves, mint leaves, mix, now add soaked water, mix well.
- Now add mutton stock, salt to taste, mix well, cover and cook on high heat for 5 mts.
- After 5 mts reduce gas heat to as low as possible and cook for another 5 mts on medium heat.
- Afer 5 mts reduce gas heat to as low as possible and cook for another 10 mts.
- After 10 mts turn off the gas heat and wait for another 10 mts to open cover.
- Serve with raita, salad or pickle!
Tips:
- Cooking time for each pressure cooker differs so try to cook mutton using your own judgement.
- You can also cook mutton separately in any pan for 30 mts.
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