Ingredients:

• Basmati Rice – 4 cups
• Mutton or Chicken – 1 lb
• Oil or Ghee – 250 ml
• Ginger – 50 gms
• Garlic – 50 gms
• Tomatoes – 3
• Big red Onions – 2
• Small Onion – 1/2
• Green chillies – 10
• Red Chilli powder – 3 tsp
• Coriander powder – 4 tsp
• Curd – 1/2 litre
• Lemon – 1
• Mint leaves
• Coriander leaves
• Coconut – 4 tbsp (ground)
• Cloves, cardamoms, Bay Leaves – 5 each
• Garam Masala
• Cashew nuts
• Saunf
• Salt
• Sunflower oil

Method:

1. Clean mutton and soak it in curd for 1 hour.
2. Grind small onion and keep aside.
3. Grind ginger and garlic together and keep aside.
4. Extract lemon juice and keep aside.
5. Cook rice to 3/4 level and keep aside (it should be dry).
6. Take a big vessel, put sunflower oil and heat well.
7. Add bay leaves, cloves, cardamoms, onions, curry leaves and saunf and stir for a while.
8. Add onion paste, green chillies, mint leaves and a few coriander leaves.
9. After frying for a while, add ginger garlic paste and coriander powder and stir for a while.
10. Add mutton and fry for some more time.
11. After 10 mins, add red chilli powder and salt.
12. After 10 mins, add coconut paste.
13. Let the mutton cook till the gravy is thick.
14. Add lemon juice at the end and let it boil for a few minutes.

Recipe courtesy of Suresh Kumar