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Ingredients...
4 cups + 1/2 cup + 3 cups Water
3 tsp Ginger / Garlic
1 kg Mutton
3 tsp Salt
8 10 small Green Chillies
1 tbsp Red Chilly powder
2 Black Cardamoms
6 Dried Plums soaked
10 Black Peppercorns
3 Tomatoes chopped
1 tsp Cloves
Oil 1/2 cup
1 stick Cinnamon
2 large Onions chopped
1 tsp White Cummin seeds
1 kg Rice washed and soaked for 30 minutes
Preparation....
In a pot put 4 cups of water, meat, green chillies, cardamoms, black peppercons, cloves, cinnamon, cummin seeds, ginger / garlic, salt, red chilly powder and dried plums.
Cover the pot and cook till the meat is tender.
Add the tomatoes. In another pot, heat the oil, and fry the onions till they are brown then add 1/2 a cup of water and set aside.
When the meat is tender, add it to the brown onions, stir and cook for a few minutes till the oil seperates.
Add 3 cups of water and any stock that remains. Bring it to a boil.
Add salt and the drained rice. Cook for 10-15 minutes.
After the water dries let it simmer for 10 minutes on slow fire.
Serve hot with raita and salad.
4 cups + 1/2 cup + 3 cups Water
3 tsp Ginger / Garlic
1 kg Mutton
3 tsp Salt
8 10 small Green Chillies
1 tbsp Red Chilly powder
2 Black Cardamoms
6 Dried Plums soaked
10 Black Peppercorns
3 Tomatoes chopped
1 tsp Cloves
Oil 1/2 cup
1 stick Cinnamon
2 large Onions chopped
1 tsp White Cummin seeds
1 kg Rice washed and soaked for 30 minutes
Preparation....
In a pot put 4 cups of water, meat, green chillies, cardamoms, black peppercons, cloves, cinnamon, cummin seeds, ginger / garlic, salt, red chilly powder and dried plums.
Cover the pot and cook till the meat is tender.
Add the tomatoes. In another pot, heat the oil, and fry the onions till they are brown then add 1/2 a cup of water and set aside.
When the meat is tender, add it to the brown onions, stir and cook for a few minutes till the oil seperates.
Add 3 cups of water and any stock that remains. Bring it to a boil.
Add salt and the drained rice. Cook for 10-15 minutes.
After the water dries let it simmer for 10 minutes on slow fire.
Serve hot with raita and salad.
