Onions -700 gm
Mutton – 1 kg
Tomatoes – 600 gm
Garlic paste – 50 gm
Ginger paste – 70 gm
Green chillies – 7-8 nos
Coriander & mint leaves large – handful
Curd – 1 cup
Red chilli powder – 1 tbsp
Salt – 2 tbsp
Lime – 1
Turmeric powder – 1/2 tbsp
Whole gram – 3 cardamom, 10 cloves & 2 inch cinnamon sticks
- Pan 150 gms oil, add whole garam masala and allow it to splutter for a minute or two. Add 600 gm of onions and fry till golden approximately for 10 mins. Keep on sim to avoiding burning of onions.
- Add 3 tbsp ginger garlic paste and fry well. Add 500 gms mutton and saute for 5-7 mins. Add 1 tbsp turmeric powder, 3 tbsp red chilli, salt to taste and 250 grams of chopped tomatoes and handful of herbs (mix of coriander and mint), 7 green chillies. Saute all for 4-5 mins. Pressure cook till done about 1 whistle and 5 mins on sim.
- By this time meat is almost done. Now add 1 cup curd, juice of 1 lime and check salt and seasoning, adjust accordingly. (Might require salt or chilli accordingly as per preference).
- Par boil 500 gms rice with salt till almost done. Strain and layer over gravy. Top with few leaves of coriander and drizzle color (kesari) or saffron diluted in milk and give dum for 5-10 mins.