Ingredients
For masala paste:•
5 Green Chillies
2 pieces two inch cinnamon sticks
3 cardamom
3 cloves
⅛ th of a nutmeg
1 small piece Mace
2 inch piece ginger
12 cloves Garlic
10-12 small onions
Other ingredients:
2 cups Seeraga Samba Rice
500 grams Mutton with bone
2 tablespoon Ghee
3 tbs Sunflower Oil
½ tsp Red Chilli Powder
½ cup curd
1 1/2 tsp salt
1 hand full Mint Leaves
1 hand full Coriander Leaves
Juice of half a lime
Method:
Wash and soak the rice for at-least half an hour.
Grind all the ingredients listed under masala paste with half a cup of water. Set aside.
Heat oil and ghee in a pressure cooker and add in the Masala paste. Add in the mutton to the pan.
Add in two cups of water and add in the salt.
Add in the plain curd and red chilli powder.
Mix well and cook the mutton in the masala for 20 minutes on a medium flame. Remove the cooker from heat and wait for the pressure to settle.
Remove the cooked meat to a bowl and roughly measure how much liquid is left.
We require 2 times water to the quantity of the rice so 4 cups water. I normally have 3 cups of liquid so I just add 1 more cup of water to it. Add in the chopped coriander leaves and the mint leaves. Let the mixture come to a boil.
Add back the meat and let it come to a boil again. Check for seasoning. Add more salt if necessary. Drain the soaked rice and add it to the pan.
Wait for it to boil. Add in the lime juice.
Cover the pan with a lid and let it cook for the first four minutes on medium flame.
Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame.
Switch off the flame and close the pan with a lid. Do not disturb for the next 20 minutes. The rice will get swollen and absorb all the left out moisture. This time is very important.
