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2 ½ cups Basmati Rice (pre-soaked and drained)
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500 grams of Mutton
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½ cup Mint Leaves (Podina) (chopped)
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½ cup Fresh Coriander Leaves (Hara Dhania) (chopped)
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4 large Onions (roughly chopped)
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1 Tomato
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Lemon Juice (from ½ lemon)
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1 tsp. Coriander Powder (Pisa Dhania)
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½ tsp. Turmeric Powder (Pisi Haldi)
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1/8 tsp. Pepper Powder
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Salt (to taste)
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4-5 tbsp. Cooking Oil
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3 cups of Hot Water
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5 Bay Leaves (Tezz Pattay)
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6 Cloves (Loung)
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1" Cinnamon Stick (Dal Cheeni)
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1 tsp. Fennel Seeds (Sounf)
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1 Star Anise
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1 Mace
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1" piece of Ginger (Adrak) (peeled)
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10 cloves of Garlic (Lehsan) (peeled)
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10 Green Chillies (Hari Mirch)
- Heat oil in a pressure cooker. When oil is hot add: bay leaves, cloves, cinnamon stick, fennel seeds, star anise, and mace. Stir and add onions and saute until it turns light brown. Add the chopped mint and coriander leaves, ground paste and fry for 2 minutes.
- Add coriander powder, turmeric powder and pepper powder and the mutton pieces, saute for a while and then add lemon juice and diced tomato and allow to cook for about 10 to 12 minutes.
- Add the rice and fry for a minute. Add the hot water, salt and mix thoroughly. When it starts to boil, close lid and cook until a whistle.
Remove from heat, open the lid of the cooker once the pressure inside has decreased.
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