Ingredients
mutton pieces – 1 kg.
1 cup refined oil
potatoes, peeled and cut into quarters – 1/ 4 kg.
3 medium sized onion, sliced
salt – 1 1/2tsp
garlic ginger paste – 2 tbs.
1 small bunch coriander leaves, chopped
10 mint leaves, chopped
cumin powder – 2 tsp.
chilli powder – 1 tsp.
4 green chillies, slit
2 medium sized tomatoes, chopped fine
garam mas ala powder – 1 tbs.
1 cup water
salt – 1 tbs.
3/4 cup curds
saffron powder, dissolved in 1 tbs. hot milk – 1/4 tsp.
For the rice:
basmati rice – 1/2 kg.
salt – 1 tbs.
Method:
1. Heat 1 cup oil in a pressure cooker.
2. Add potatoes, fry slightly for a minute.
3. Remove potatoes from the oil & keep aside.
4. Add the sliced onions and salt, fry lightly minute till brown. Remove half the fried onions and keep aside.
5. In the second quantity of fried onions, add garlic ginger paste, fry for 1 minute and add chopped coriander and mint leaves, fry lightly for a minute.
6. Add cumin powder, chilli powder, slit green chillies and tomatoes and fry for 2 minutes.
7. Add mutton, garam mas ala powder, 1 cup water and 2 1/2 tsp. salt. Cook with water on pressure for 7 minutes.
8. Open the cooker, add curds and let the gravy simmer for 2 minutes. Put off the stove.
9. Cook the rice in boiling water, adding 1 tbs. salt. When rice is 3/4 cooked, drain all the water.
Method to assemble mutton and rice:
In a thick bottomed vessel, put one layer of rice, then one layer of mutton and gravy, sprinkle a little saffron and a little fried onions. Repeat layers like this. Then close the mouth of tile vessel with a towel and a lid. Keep the stove on high flame for 2 minutes, then on a low flame for 15 to 20 minutes. Serve hot.
