Ingredients:
Mutton - 1/2 kg
Basmai rice - 2 cups
Ginger - medium size
Garlic - 10 pods
Small onion - 20 nos
Big onion - 1 (medium size)
Green chillies - 2 nos
Tomato - 4 nos (medium size)
Bay leaf - as you need
Lavangam - 5 nos
Pattai - 5 nos(medium size)
Cardamom - 5 nos
Pepper corns - 5 nos
Coriander leaves - 1 punch (cleaned and chopped)
Mint leaves - 1 punch (cleaned and chopped)
Thick curd - 1 cup (slightly sour)
Ghee - 4 tbs
Dry chilly powder - 2 tsp
Coriander powder - 1 tsp
Thick coconut milk - 1 cup
Lemon juice - 1 tsp
Salt to taste
Method:
Grind ginger, garlic , pattai, lavangan, cardamom, pepper
and a little coriander and mint leaves. Divide the paste into two portions
Wash and Clean the mutton and marinate in curd with one portion of the ground paste
and dry chilly powder and coriander powder and a pinch of salt.
Wash the rice and soak in 2 cups of water for 1/2 an hour.
Crushed the small onion and chopped tomato.
Slit the green chillies. Cut the big onion in lengthwise.
At medium flame , in a pressure cooker put 3 tbs ghee
add the bay leaf , crushed onion , chopped onion, slitted green chillies and the
other portion of the ground paste.
Saute well till the onion turn into pink in colour and then add tomatoes.
When the tomatoes are cooked add the marinated mutton and stir well to
mingle with onion mixture. Allow it for 3 or 4 whistles.
After the air releases, add the rice with its water and coconut milk.
Adjust salt and give a gentle stir and allow it for another 2 whistles.
Don't put the cooker long time in the flame.
After the air releases add the remaining ghee , coriander and mint leaves and
the lemon juice. With a big hand spatula mix all well and
close the lid for another 4 or 5 minutes.
After that serve hot with Onion pachadi ...
add the bay leaf , crushed onion , chopped onion, slitted green chillies and the
other portion of the ground paste.
Saute well till the onion turn into pink in colour and then add tomatoes.
When the tomatoes are cooked add the marinated mutton and stir well to
mingle with onion mixture. Allow it for 3 or 4 whistles.
After the air releases, add the rice with its water and coconut milk.
Adjust salt and give a gentle stir and allow it for another 2 whistles.
Don't put the cooker long time in the flame.
After the air releases add the remaining ghee , coriander and mint leaves and
the lemon juice. With a big hand spatula mix all well and
close the lid for another 4 or 5 minutes.
After that serve hot with Onion pachadi ...
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