1 kg Mutton with bones, cut into large chunks, washed and drained; 4 onions, sliced fine; 1 inch piece ginger, grated; 4 large cloves, garlic, minced; 2 tsp red chilli powder, adjust to taste; salt to taste; 3 tbsp olive oil;4 medium tomatoes, quartered ; 2 cups (500 ml) water.
For Rice: 3/4 cup curds; 1/2 kg basmathi rice; 4 green chillies, slit; 1 tsp ghee for aroma and flavour; small bunch of mint leaves, washed and chopped; a small bunch of coriander leaves, washed and chopped; 1/2 vegetables of your choice, cut large; 1/2 tsp turmeric powder; 1 inch piece of cinnamon and 4 - 5 cloves
750 ml hot water to cook the rice; salt to taste
Heat the pressure cooker on meidum flame, add the oil and stir fry onions, ginger, garlic till onions are glazed. Add the mutton, chilli powder, tomatoes, salt to taste (1 tsp), turmeric powder and pressure cook mutton for 20 - 25 minutes. Remove from fire, cool before you open the cooker. Stir in the curds gently.
In a seperate non stick pan stir fry the washed and drained basmathi rice and spices in 1 tbsp ghee. When all the grains are coated with the ghee add it to the mutton mixture. Gently mix. Add the rest of the ingredients and the hot water and salt to taste. Pressure cook for 5 minutes on medium heat. Remove and open the cooker. Let the steam escape so that the Pulav cools down and has a dry consistency with the grains well seperated (should not be mushy). Garnish with boiled eggs and serve with Cucumber & Tomato Curd Pachdi.
Cucumber Tomato Curd Pachdi: Mix together 1/2 cup curds with 1/4 cup sliced tomatoes and 1/4 cup cubed cucumbers and salt to taste. Sliced green chillies optional.
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