Cuisine: Hyderabad, Telangana state of India
Ingredients:
Mutton pieces – 750 g
Brown rice – 500 g or 4 cups
Ginger pieces – 2 tablespoons
Garlic cloves – 2 tablespoons
Onion – 3
Green chilies – 10
Mint leaves – 1 bunch
Coriander leaves – 1 bunch
Shahi jeera – 2 teaspoons
Cinnamon – 3 pieces of 2 inches long
Cardamom – 4
Cloves – 10
Coconut milk – 3 cups
Water – 10 cups
Oil – 8 tablespoons
Salt – as required
Method:
Take 3 pieces of thin cotton cloth. In one cloth, put chopped onion, ginger pieces, and garlic cloves. Tie that cloth into a bundle. In another piece of cloth, put chopped mint leaves, chopped coriander leaves, and chopped green chilies. Tie that cloth into a bundle. In another cloth, put shahi jeera, cinnamon, cardamom, and cloves. Tie that into a bundle. In a pressure cooker, put mutton pieces, 1 cup of water, salt, and the 3 cloth bundles. Pressure cook for 5-8 whistles depending upon the tenderness of the meat. After cooking, strain it and separate the mutton broth into a vessel. Remove the cloth bundles from the meat. Now, measure the mutton broth with the same cup in which you will measure the rice. Check how many cups it will be. In a heavy-bottomed vessel put oil, cooked mutton, and rice. Add coconut milk. We must add a total of 9 cups of both mutton broth and water. First, add the quantity of mutton broth we get and fill the remaining quantity with water. Mix and cover the vessel with a lid. Cook on low flame until all the water has evaporated and the rice has become soft. Once cooked, turn off the flame. Cover with the lid and let it rest for 15 minutes before serving.
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