Ingredients:

• Mutton – 1 kg
• Rice – 1 kg
• Onions – 4 large, sliced
• Tomatoes – 4 large, sliced
• Green chillies – 15, slit
• Ginger Garlic – 2 tbsp
• For paste:
• Pudina – 4 bunches
• Saunf – 4 tbsp
• Elaichi – 8
• Dalchini – 12, one inch pieces
• Laung – 24
• Oil – 1, kuli karandi
• Oil – for deep frying
• Salt – 3 tsp or as per taste
• Lemon juice – juice of one Lemon
• Rice

Method:

1. Clean and wash the mutton pieces.
2. Put the mutton in a pressure cooker, without water. Add one tsp of salt and cook for 10 mins or for 2 whistles.
3. Drain water from mutton and keep aside.
4. Heat oil for deep frying and fry the mutton pieces. Keep aside on an absorbent paper, to remove excess oil.
5. In a deep vessel, take one litre of water, add the saunf and each of the dalchini, laung and elaichi.
6. Boil, till the water becomes 3/4th litre.
7. Filter the garam masala and keep the water aside.
8. In a pressure cooker, heat the remaining half dalchini, laung and elaichi. Move it to the wall of cooker.
9. Now add one kuli karandi oil. When hot, add the onion slices and fry, till it turns brown.
10. Now add the green chillies, ginger and garlic paste. Fry for a while and then add tomatoes.
11. Fry till the onions, green chillies and tomatoes are well mashed. Add the pudina.
12. Fry again, till oil leaves the side.
13. Now add the fried mutton pieces and toss around.
14. Now add the rice, salt and mix well.
15. Add 1.5 litre of mutton stock, garam masala water and more water, if necessary.
16. Totally, it should not be more than 1.5 litre.
17. Now add the lemon juice.
18. Pressure cook for 7 mins or for one whistle.
19. Let the steam settle down, before you open.

Recipe courtesy of Sudha Chakrapani