Boneless mutton cut cubes 500 grams
Long grained rice soaked for 15 minutes and drained 2 cups
Coriander seeds 2 tablespoons
Fennel seeds 2 tablespoons
Oil 2 tablespoons
Green cardamoms 7-9
Black cardamoms 3
Black peppercorns 9-11
Cinnamon 2 one-inch Stick
Bay leaves 2
Medium onions sliced 2
Ghee 2 tablespoons
Cumin seeds 1 tablespoon
Fresh cream 1/4 cup
Garam masala powder 1 teaspoon
Salt to taste
Kevda jal 2 teaspoons
Fried onion to garnish
Fresh mint leaves to garnish
Keep coriander seeds and fennel seeds in the centre of a muslin cloth, gather the edges and tie tightly into a potli.
Heat oil in a pressure cooker, add 3-4 green cardamoms, 1 black cardamom, 4-5 black peppercorns, 3-4 cloves, 1 cinnamon stick, 1 bay leaf and half the onion slices, mix and sauté till onion turns translucent and fragrant.
Add mutton, mix well and sauté for 5-6 minutes. Add spice potli and 4 cups water, close the cooker with its lid and cook under pressure till 10-15 minutes or till 4-5 whistles are given out. Open the lid when pressure settles completely and discard the spice potli. Drain the mutton pieces and reserve the stock.
Heat ghee in a deep non-stick pan, add cumin seeds, remaining black cardamoms, remaining green cardamoms, remaining black peppercorns, remaining cloves, reaming bay leaf, remaining cinnamon and remaining onions and mix well. Saute for 2-3 minutes or till onions turn light brown. Add fresh cream and mix.
Add garam masala powder and only the mutton pieces and mix well. Add salt and mix well,
Add rice and 4 cups mutton stock and mix well. Cover and cook till both rice and mutton are completely done.
Drizzle kevda jal and mix with a light hand.
Transfer into a serving bowl, garnish with fried onions and mint leaves and serve.
Pic Courtesy: Google
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