Ingredients
For Mutton Cooking
1 Kg raw Mutton (medium cuts for curry)
Half Onion Slice long and thin
2 Bay Leaves
7-8 Cardamoms
2 Black Cardamoms
1 Tsp Oil or Ghee
1 Tomato sliced long
2 Green Chilies
1 Tsp Salt
1 Tsp Pepper
2 Cups Water
For Mutton Gravy
Half an Onion Sliced thin and long
3'' Stick Ginger
6-7 Garlic Cloves
1 Tsp Cumin Seeds
1 Tsp Coriander Seeds
3 Tbsps Yogurt (Curd)
Quarter Cup Coriander Leaves
Quarter Cup Mint Leaves
1 Tsp Oil or Ghee
Pouch/ Potli
5''X5'' Muslin cloth (preferably white or any other nude shade)
4-5 Broad Onion Slices
3'' Ginger stick mashed (use a stone to mash it a bit)
3-4 Garlic Cloves (with peel is fine)
1 Aniseed
1 Tsp Cardamom Powder or
For Rice
2 Cups Long grain Basmati Rice (wash twice, don't leave to soak in water)
Water as per measure
2 Sticks Cinammon
3-4 Cloves
1 Tbsp Ghee (clarified butter)
3 Cardamoms
Pinch of Saffron in Quarter cup Milk
Method
First, refer to ingredients listed under Mutton Cooking. Take a pressure cooker (preferable), heat the oil, and add the cardamoms, bay leaves. After a minute add, the chilies and onions, let them turn golden brown. Then add the tomatoes and fry them all for 2-3 minutes in low flame.
Now add the mutton and salt, pepper. Toss them with the ingredients in the cooker and allow to simmer. Meanwhile, take the ingredients listed under Pouch/Potli and tie them up together in the muslin cloth. Place this pouch in the center of the meat that is cooking.
Add 2 cups of water and close the cooker. Let the meat cook for 2-3 whistles depending on how tender or tough the meat is. After the meat is cooked, remove the mutton pieces and keep it in a separate dish. Keep the meat stock water in a separate bowl. Squeeze out an excess stock from the pouch as well.
Now, take a large skillet and add a tsp of Ghee as listed under For Rice. Add all ingredients listed to the heated oil, except for the rice. When the Onions are golden brown , add the rice and mix gently for a minute. Transfer the rice mix to a rice cooker, and add 4 cups of the meat stock water which you kept aside in a bowl. If the stock water falls short, add water accordingly as per measure. Keep the Rice for cooking.
Now make the Mutton Gravy. In another skillet, heat the oil and fry onions till golden brown. Meanwhile mince all the ingredients listed under For Mutton Gravy, except for the yogurt, ghee and onions. Blend the ingredients to make a green paste. Add this to the onions that are golden brown. Stir them and allow to simmer for 3-4 minutes.
To this add the yogurt and meat pieces that you kept aside. Mix them gently till the meat is covered with the gravy. Add fresh chopped coriander and mint leaves (optional) for garnish. Bring the gravy with meat to a boil and turn off the stove after 7-10 mins.
Now take the same pressure cooker that you cooked the meat in, and add a few tablespoons of the meat gravy with pieces. Layer with the cooked rice and saffron milk. Repeat the layers and close the cooker. Keep this on very low flame for 10 mins before serving.
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