Ingredients:

• 2 lbs – basmati Rice (approx 4 cups)
• 2 lbs – Mutton (or any Meat or shrimp)
• 1 cup – yogurt
• 1 lb – Onion (finely diced)
• 1 lb – Tomatoes (finely diced)
• 1 cup – Coriander leaves (finely diced)
• 1 cup – Mint leaves
• 1 inch piece – Ginger
• 1 – large Garlic Clove
• 1 cup – Oil
• 4 – Cloves
• 4 – Cardamom
• 2 inches – Cinnamon
• 1 tsp – Turmeric
• 5 heaped tsp – mix of cumin and coriander powder
• 1 tsp – chilli powder
• 5 – chillies, sliced (optional)
• Salt to taste

Method:

1. All greens, ginger and garlic should be finely ground and mixed with the yogurt. This is your ground masala.
2. Clean and wash rice and drain.
3. Clean meat and cut into fairly large pieces.
4. Heat 1/2 cup oil and when very hot, add whole spices and finely chopped onions. Fry until onions are a golden brown.
5. Add all of the dry spices and fry for 1 minute. Add the ground masala and tomatoes and fry until the oil separates and comes to top. This takes about 10 minutes.
6. Add meat and cook until meat is browned, turning constantly and slowly adding the other 1/2 cup of oil. When well fried, add water and salt to taste.
7. Cover and simmer until meat is tender for approximately 30 minutes.
8. Add rice and add 4 cups of water. Lower heat when water is almost dried.
9. Cover the top of the mixture with a wet cheesecloth and put the lid on the pot. (Note: Take care not to let the cloth touch the burner).
10. Lower the heat further and cook on low fire until done. Open once or twice and stir gently to bring the bottom up.
11. When done, remove from heat but keep covered until serving.

Recipe courtesy of C. Keluvettan