This is a rice preparation cooked in flavourful mutton stock & infused with spices. A perfect meal for a Sunday lunch.
Ingredients
Mutton - 500 gms (my preference has always been shoulder cut mutton)
Rice - 500 gms
Onion - 3 1/2 sliced
Ginger - 4 inches, sliced into juliennes
Garlic - 8-10 cloves, sliced into juliennes
Whole Coriander - 2 tablespoons
Whole Fennel - 2 tablespoons
Oil - 5-6 tablespoons
Salt to taste
Whole Red Chilli - 4-6
Whole Garam Masala - 2 tablespoons mix of Black Cardamom, Green Cardamom, Cloves, Black Pepper, Cumin, 1inch Cinnamon & 2 Bay Leaf
Method
Step 1 - Make a potli of whole fennel, coriander, red chillies, 2 sliced onions, half ginger, half garlic & half of whole garam masala except bay leaf.
Step 2 - Put mutton in a pressure cooker with a lot of water & the potli which is full of all the masala. Add 1/2 sliced onion, 2"ginger sliced, 4-6 cloves of garlic sliced, half of whole garam masala, 2-3 whole red chilies, 2 bay leaves & salt to the water. Pressure mutton, usually one whistle & 7-8 minutes on slow flame is good for mutton to be well done.
Step 3 - When the mutton is done, keep the yakhni separately & fry the mutton in hot oil.
Step 4 - Grind the potli masala & keep aside. Soak full grain rice for 30 minutes.
Step 5 - Take a pressure cooker, heat oil & fry 1 sliced onion along with the ground potli masala. Sauté it well. Now add mutton & soaked rice. Fry for 1 minute.
Step 6 - Now pour the yakhni in the cooker. Add water if yakhni is less. Water & yakhni should be one & a half times of the quantity of rice. Pressure for 4-5 minutes or until 2 full whistles.
Step 7 - Serve hot with chutney, raita, salad & papad.
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