The recipe below is partly borrowed from my maternal side. Tender pieces of mutton are crammed with different kinds of spices and marinated in yogurt sauce. It is flavored with various aromatic ingredients, and the highlighting aspect of this recipe is the combination of meat and rice cooked in coconut milk along with different condiments.
When I made this dish, I couldn't wait to taste hot piping meat which just falls off from the bone. Meat is cooked tender and its juices are retained because of yogurt and the texture and taste of rice is so rich due to coconut milk.
Ingredients
1 kg Mutton (with bones it tastes better)
4 cloves of Garlic, minced
Small piece of Ginger, finely chopped
2 bay leaves
4 Cloves
3 Cardamom
1 Stick of Cinnamon
1 star Anise
3 Mace | javitri
1 Onion, thinly sliced
3 cups Basmati rice
2 cups Coconut Milk
2 cups of water
salt
2 tsp Oil
For marinade
1 cup yogurt
4 Green Chilies, slit length wise
4- 6 sprigs of Mint, roughly chopped
1 tsp Coriander powder
1/2 tsp Pepper Powder
1/2 tsp Red Chili powder
1/4 tsp Turmeric powder
1/2 Lime
Salt
Method
- Ina large mixing bowl, marinade mutton in yogurt, green chilies, mint, coriander, pepper powder, red chili powder, turmeric powder, juice of 1/2 lime and salt. Refrigerate for 30 minutes
- In a pressure cooker, heat oil, add bay leaves, cinnamon, cloves, cardamom, star anise, mace, ginger and garlic
- Next, add onion and fry until it turns transparent
- Add marinated meat and fry for 5 to 10 minutes. Add 1/2 cups of water and pressure cook for 15 - 20 minutes
- After pressure cooker has cooled, add 2 cups of water and 3 cups of coconut milk. Bring it to boil
- Adjust salt as per taste and add washed basmati rice
- Pressure cook upto 2 whistles
- Serve hot with raita or Mutton Gojju
You may also Like-
No comments:
Post a Comment