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.
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