preparation time : 15 minutes
cooking time : 30 -45 minutes
ingredients :
mutton with bone 1 kg
fennel powder 1 tsp
Basmati rise 2 cup
( soaked in water for 30 minutes )
salt 1 tsp
ghee / oil 1/2 cup OR 5 tbsp
caraway seeds 1 tsp
black peppercorns 1 tbsp ( 10 to 12 )
clove 3 to 4
green cardamom powder 1/4 tsp
salt as per taste
cinnamon stick 1
bay leaf 2
mutton stock 3 to 4 cup
yogurt 1 cup
milk 1/4 cup
green chilly sliced 5 to 6
ginger powder 1 tbsp
garlic grated 1 tsp
method :
- in a large mixing bowl take mutton pieces add cinnamon stick , salt , grated garlic , ginger powder , cloves , green cardamom powder , bay leaves and black pepper corn .fennel powder mix well and set aside for marinate about 1 hour at-least , you can marinade it overnight in fridge too .
- heat ghee in a pan add caraway seeds / cumin seed and add marinated mutton sauté till oil comes out on high flame at-least about 7 to 8 minute .
- now add green chilly slices and curd and sauté for 3 minutes .
- now add mutton stock and allow it to boil . when mixture starts boiling add drained rice and again let it boil .
- when it starts boiling allow it to boil on same heat for 3 to 4 minutes add fresh mint leafs then cover the pan tightly and cook for 20 minutes on slow flame till mutton and rice get cooked fully .
- remove in a serving platter and serve hot with any raita / salad
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