Directions

0/0 steps made
  1. Wash the rice and soak in water for at least an hour.
  2. First we prepare the stock. Put all the ingredients for the stock (mutton, 4 onions, whole garlic, ginger slices, coriander seeds, fennel seeds, 2 tsp salt) in a large pan and fill with water till immersed.
  3. Bring to a boil and then reduce flame to low-medium covered. Leave lid slightly open so that steam can escape.
  4. When the meat is tender (in 1½ to 2 hours) turn off the heat.
  5. Use tongs to fish out the meat and place in a separate pan.
  6. When the stock is cool, sieve into another pan, making sure you squeeze and extract the juices from the contents. Throw away the residue.
  7. Now to prepare the rice. In ½ cup hot oil add the 2 thinly sliced onions and fry till golden brown. Spoon out of the pan and onto a plate. Set aside.
  8. In the same oil, add garam masala (peppercorns, cloves, cinnamon sticks, black cardamom) and fry on low heat.
  9. Add garlic-ginger paste, yogurt and half of the fried onions and stir for a 30-45 seconds.
  10. Add the drained meat and stir fry on medium heat for 8-10 minutes.
  11. Add stock and bring to a boil on high flame.
  12. Add the drained rice. If the rice is not completely immersed in the stock (so that the stock level is ½” above the level of the rice), add more boiling water.
  13. Cover and cook on medium heat until the water dries and rice is cooked.
  14. Garnish with fried onions and serve with cucumber raita.

Note

  • When frying the onions, turn the heat off a few seconds before the onions are golden brown. When you’re taking the onions out of the oil, they will continue to cook. If you over-fry onions, they get a very bitter taste to them.