Ingredients:
500g mutton, cut into small pieces
2 cups basmati rice, washed and soaked for 30 minutes
2 large onions, thinly sliced
2 tomatoes, finely chopped
2-3 green chilies, slit
1/2 cup plain yogurt
1 tbsp ginger-garlic paste
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp garam masala
1 tsp cumin seeds
4-5 cloves
2-3 cardamom pods
1 cinnamon stick
2 bay leaves
Salt, to taste
3 tbsp ghee or oil
Fresh coriander leaves, chopped
Fresh mint leaves, chopped
4 cups water or mutton broth
Instructions:
- Marinate the Mutton:
Mix mutton with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Let it marinate for 30 minutes to 1 hour.
- Cook the Mutton:
Heat 2 tbsp of ghee/oil in a pressure cooker or pot. Add cumin seeds, bay leaves, cloves, cardamom, and cinnamon stick.
Add the sliced onions and sauté until golden brown.
Add chopped tomatoes and cook until soft.
Add the marinated mutton and sauté on high heat until browned.
Add water or broth, cover, and cook the mutton until tender (if using a pressure cooker, about 15-20 minutes after the first whistle).
- Cook the Rice:
In a separate pot, cook the soaked basmati rice in salted water until 80% cooked. Drain and set aside.
- Layering:
Once the mutton is tender, reduce the heat to low. Layer the rice over the cooked mutton in the same pot.
Sprinkle garam masala, chopped coriander, and mint leaves on top.
Cover and cook on low heat (on dum) for 10-15 minutes to let the flavors combine.
- Serve:
Gently mix the mutton and rice before serving.
Garnish with more coriander and mint leaves. Serve hot with raita or a salad.
Enjoy your delicious mutton rice!
