Ingredients 3 cups basmati rice 3/4 kg mutton 1 tablespoon red chili powder 2 teaspoons fennel seeds 2 black cardamom pods (badi elaichi) 2 green cardamoms 4 teaspoons coriander seeds 1/2 onion, sliced lengthwise 10 tablespoons oil 2 bay leaves 1 cinnamon stick (2.5 cm) Directions 1Gently wash and soak the rice in water. Set aside. 2Cook the mutton with the red chilli, ginger, fennel seeds, black and green cardamoms, coriander seeds and salt in a pressure cooker, adding eight cups of water. Cook till tender, about 20 minutes. 3Remove all the spices and strain the stock. 4The stock should measure six (6) cups. Add water if the stock is not sufficient. Set aside. 5Keep the mutton pieces separately. 6In a heavy bottomed vessel, heat the oil, and add the bay leaf and cinnamon and sliced onions and fry till onions are light brown. 7Add the mutton and fry for a few minutes. 8Add the stock. 9Stir in the rice gently, ensuring that it does not break. 10Cover and bring the stock to a boil over high heat, then simmer till the rice gets cooked. |
