Jeera Rice 500 gm
Boneles Mutton(Lamb) 750 gm
Onion (sliced) 2 nos medium size
Tomato (cut into quarters) 3 nos
Green chillies 5 nos
Cinnamon 2 2" inch strips
Cardamom 6 nos
Cloves 8 nos
Star Anise 2 nos
Marathi Moggu 2 nos
Fennel 1 tsp
Sakthi Super Garam Masala 3 tsp
Bay leaves 2 nos
Chilli powder 1 tsp
Coriander powder 2 tsp
Ginger garlic paste 2 tsp
Curd 50 ml
Curry leaves 1 sprig
Coriander leaves 1 sprig
Salt to taste
Oil 30 ml
Ghee 1 tbsp
1. Wash jeera rice and soak it in 900 ml of water for 15 to 30 mins.
2. Wash mutton and cut into small pieces. Add chilli powder, 1 tsp ginger garlic paste, 1 tsp super garam masala and salt. Mix well and keep aside.
3. Heat oil in a 5 ltr pressure cooker. Add cinnamon, cardamom, cloves, star anise, fennel, bay leaves, marathi moggu and fry in a slow flame for a minute.
4. Add sliced onion, green chillies(slit vertically) and curry leaves and continue frying till the raw smell of onion subsides.
5. Add cut tomatoes, ginger garlic paste, super garam masala, corinader leaves, coriander powder, salt and continue frying in slow flame till tomato get smashed well and oil comes out separately.
6. Add mutton and continue frying till the mutton gets slightly cooked.
7. Add jeera rice and continue frying for 2 mins.
8. Add water which we soaked rice. Bring to boil and pressure cook for 10 minutes.
9. Remove from heat and transfer to a big plate.
10. Add ghee and mix well.
11. Serve hot with kurma and raita.