| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
helping
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Ingredients
- 700 grams Basmati Rice Long Grain
- 500 grams Goat Meat
- 2 Onions Large
- 6 pods Garlic
- 1.5 inchs Ginger
- 5 – 6 chilies Green
- 1/2 cup curd Sour
- 2 Bay leaf
- 2 cardamom Black
- 4 cardamom Green
- 1 tsp Mace
- 5 Black pepper corns
- 1 tsp black pepper Freshly crushed
- 1 inch Cinnamon
- 1 tsp mint Dry & Crushed
- 1 tbsp Coriander powder
- 1 tsp chili powder Red
- 2 tbsps coriander Fresh chopped
- 4 tbsps Oil
- 2 tbsps Ghee
Ingredients
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Instructions
- Wash and rinse rice well. Soak in clear water and set aside for minimum one hour before cooking.
- In a large thick bottomed vessel, heat oil and add bay leafs and rest whole garam masala.
- Now add chopped ginger and garlic and saute for a while.
- Add chopped onions and saute till translucent and raw smell disappears. Mean while add green chilies as well.
- Now add the mutton pieces and mix well on high flames. Let it be on high till the moisture evaporates well.
- Now add sour curd and crushed mint and mix nicely such that everything gets incorporated well.
- As soon as you find curd leaving water from sides, turn the flames to low. Close the lid and allow it to cook till mutton gets almost 80% tender.
- Once the mutton is semi cooked, add red chili powder, coriander powder, crushed pepper and some more dry mint. Mix well.
- Fry everything till oil starts leaving from sides. You may adjust oil if required.
- Add soaked rice, and fry again for couple of minutes.
- Now add water till the surface of the rice or double the quantity of rice. (Ex – If you take 10 cups rice then add 20 cups of water)
- Adjust salt as needed and stir well. Keep the flames high till you get a boil.
- Simmer the flames and let the rice cook with lid partially closed.
- Once the rice is cooked, turn off the gas and add ghee all over.
- Garnish with fresh coriander and serve hot with thin burani raita and any spicy curry. (Mix well before serve)
Recipe Notes
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Love : Shaheen
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