Ingredients:
Mutton Leg – 500 gms, cut into 1 inch pieces
Ghee – 1/2 cup
Onions – 2, large, minced
Salt – 1 tsp
Almonds – 1/2 cup, soaked for 2 hours, peeled and ground
Fresh Cream – 200 gms
For the Marinade:
Papaya Paste – 2 tblsp
Ginger Paste – 2 tblsp
Garlic Paste – 2 tblsp
Garam Masala Powder – 2 tblsp
Red Chilli Powder – 1 tsp
For Rice:
Rice – 1 cup
Salt – 1/2 tsp
Black Cardamoms – 2
Green Cardamoms – 2
Cloves – 3 to 4
Bay Leaf – 1
To Garnish:
Coriander Leaves – 2 tblsp, chopped
Green Chillies – 2 to 3, finely sliced
Method:
1. Wash the mutton and set aside to drain.
2. Combine the marinade ingredients and rub into meat.
3. Set aside for 3 hours.
4. Heat ghee in a pressure cooker over moderate heat.
5. Add onions and fry till brown.
6. Add meat with its marinade and salt.
7. Stir-fry for about 5 minutes till meat is well coated.
8. Cover cooker lightly and cook meat for about 15 minutes, stirring occasionally.
9. Pour in 1 cup of water, close cooker and cook for 10 minutes after it reaches full pressure.
10. Set aside to cool.
11. Open cooker and place on low heat.
12. Stir in almonds and cream.
13. Heat for 2 to 3 minutes.
14. Wash rice and soak in water for 15 minutes.
15. Drain rice and place in a pan with 4 cups of water over moderate heat.
16. Mix in salt, whole spices and bay leaf.
17. Cook for 7 to 10 minutes, till 3/4th done.
18. Drain rice and set aside.
19. Just before serving, remove meat from cooker.
20. Layer rice and meat in cooker, starting and ending with rice.
21. Close cooker and place it on low heat and steam for 7 to 10 minutes. Do not put on the weight.
22. Garnish with coriander leaves and chillies.
23. Serve.
