Recipe Ingredient
- 1 1/2 kg basmati rice
- 1 1/2 kg mutton
- 200 gms ginger (ground)
- 150 gms garlic (ground)
- 3 tsp garam masala powder (clove, cinnamon, cardamom and shajeera)
- 500 gms oil
- 500 gms finely chopped onions
- 250 gms thick yoghurt
- 2 lemons
- 2 sprigs of coriander
- 1 1/2 tsp turmeric powder
- 2 tsp salt (salt to taste)
Instructions
- Cook mutton with salt, turmeric and ginger-garlic paste for 15 - 20 minutes in a cooker or in a thick-bottomed vessel.
- Heat oil in a wok and fry finely chopped onions until golden brown. To this add the cooked mutton pieces and fry for 15 minutes. Add the beaten yogurt, chopped coriander and juice of two lemons.
- Take one-and-a-half measures of water for each measure of rice. Bring the water to a boil and add washed and presoaked (for 30 minutes) rice and cook until done.
- Add the mutton pieces and cook for 10 minutes. Serve hot with raita (yogurt chutney).
